I whipped these toasts up for my husband and me and they made a tasty light breakfast. I loved the combination of flavors of spinach, onion, tomato, and feta with the fluffy scrambled eggs seasoned with dill. YUM! Just thinking about this veggie scramble on toast makes me want to make myself another one for breakfast tomorrow.
How to Make a Veggie Scramble on Toast
Heat the olive oil in a nonstick pan over medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes. Add the tomato halves and spinach along with the crushed red pepper flakes. Cook, stirring constantly, for 2 minutes. Remove from the pan into a bowl, set aside.
Heat the butter in the nonstick pan over medium heat. Whisk the eggs together very well with the milk, sea salt, and freshly cracked pepper, to taste.
Pour in the egg mixture into the hot pan then season with dill, sea salt, and freshly cracked pepper, to taste. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just about cooked to your liking. Add the spinach mixture back to the pan and gently combine with the scrambled eggs.
Meanwhile, place your bread into the toaster and toast; butter the toast when finished. Layer the scrambled egg on top of the buttered toast followed by a sprinkling of feta cheese. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.