Barbs Feta Cheese Scramble Food

BARB'S FETA CHEESE SCRAMBLE

Steps:

• Mix eggs, half& half, salt and pepper (I use hand blender), set aside.
• Heat skillet over medium heat, add olive oil, onions, and squash and saute until tender: add salt and pepper to taste.
• Add spinach and wilt, add tomatoes and EGG Mixture and scramble till eggs are set, add both cheeses, Serve.

JAMES' FETA AND SWEET ONION SCRAMBLED EGGS

Steps:

• Take pita and slice each in half. Place in a 300°Foven for 8-10 minutes. Remove from oven when pita is warm and starting to get crispy. Wrap in foil to keep warm and set aside.
• While piat are in the oven, place the butter in a large skillet on medium-high heat.
• Slice onion in half then cut 1/4" slices. Cut slices in half once more and place in hot butter. Sauté until onions become tender, around 5 minutes.
• Whisk eggs and milk together. Add pepper to eggs then pour entire mixture on top of the onions.
• Scramble the eggs until they are just beginning to come together and hold the scrambled egg shape.
• Throw the feta cheese on top of the eggs and gently mix inches You want the feta to retain it's chunks so don't mix them in so much that they melt into the eggs. (Our family always preferred to cook our eggs well done, however if you like your eggs on the softer side you will want to add the feta cheese a minute or two earlier).
• When the eggs are cooked to your preference, taste and adjust seasoning. Depending on the type of feta used, more salt may be needed and additional pepper can be mixed in as well.
• Take the warmed pita bread and lightly butter the inside. Stuff each half with an 1/8th of the mixture.

CREPES WITH FETA SCRAMBLED EGGS & SALSA

Steps:

• Crepes:.
• Put all the ingredients in your blender, blend for 1 minute.
• Scrape down the side, blend for a few seconds until smooth.
• Refrigerate for 1 hour.
• To Cook:.
• Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
• Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
• Remove from heat and stack on a plate with wax paper between the crepes.
• Zucchini Salsa:.
• Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
• Do not over cook, they should still be firm, cool& fine dice.
• In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
• Cover& refrigerate for up to 2 hours.
• Yields 2 cups.
• Feta Scrambled eggs and filling:.
• Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
• Melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
• Add spinach, cover and heat until it has wilted; keep warm.
• Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
• To Serve:.
• Place 8 crepes on a work surface.
• Divide the scrambled eggs between the crepes placing them in the center of each crepe.
• Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
• Fold one side in and roll up the crepe.
• Place 2 crepes on each of 4 WARMED plates.
• Top with the zucchini salsa.
• Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
• Enjoy.

SCRAMBLED EGG WITH SPINACH AND FETA ON TOAST

Steps:

• Mix the eggs together in a bowl.
• Cut the feta into small cubes and add to egg mixture.
• Put spinach leaves in a pan and drizzle with olive oil. Put the bread in the toaster.
• Once the spinach leaves are slightly cooked add the egg and feta mixture.
• Once cooked serve the egg, feta and spinach mixture on the toast.