After the eating fest that takes place over Rosh Hashanah/Break-the-Fast through Sukkot and before the onslaught of a zillion-calorie Thanksgiving dinner plus leftovers, I need a break from heavy meals. Meaning, something other than a meat-and-potatoes type dinner.
For example? This omelet-y dish, only it’s scrambled eggs, which means it’s even easier to cook because you don’t even have to fold it. It’s filling enough for dinner if you include a hunk of crusty bread or challah. It’s versatile too: you can add diced cooked potatoes and use any green vegetable instead of spinach; substitute onions or shallots for the scallions; add some crumbled goat cheese or shredded hard cheese such as Swiss or Mozzarella.
But we like it as is. Simple. Tasty. Easy to make. Easy going down. Just right for between holiday feasts.
Spinach and Tomato Egg Scramble
2 tablespoons vegetable oil (butter if you prefer; let it melt before adding ingredients)
4 thick scallions, chopped
1 tablespoon finely chopped fresh chili pepper
2 cloves garlic, chopped
1 large bunch spinach
4 medium tomatoes, cut into quarters
8 large eggs, beaten
salt and freshly ground black pepper to taste
Heat the vegetable oil in a large sauté pan over medium heat. Add the scallions, chili pepper, garlic and spinach and cook, stirring occasionally, for about 2 minutes. Add the tomatoes and cook for another minute. Pour in the eggs, let the eggs set partially, then mix gently to scramble the ingredients together and cook to desired consistency. Season with salt and pepper to taste.
Makes 4 servings