Veggie scramblewith spinach, tomato & feta

• 2 large eggs
• 1 packed cup baby spinach (about 1 oz)
• 1/4 cup diced, seeded tomato
• 1 tsp olive oil
• 1 small pinch salt, about 1/16 tsp
• A few grinds black pepper
• 1/4 tsp dried oregano
• 1 tbsp crumbled feta (optional)

Let's cook

• Beat eggs with the salt. Wash and dry spinach; seed and dice the tomato.

• Heat oil in an 8-inch nonstick skillet over medium heat. Wilt spinach for 1 minute. Add tomato; cook 2 minutes, or 30 seconds more if liquid remains.

• Lower heat to medium-low. Add eggs and gently stir about 1 1/2 minutes, until softly set with no runny egg. The center should reach 160 F.

• Turn off heat. Add oregano, pepper and optional feta; serve right away. Skip or reduce salt with feta.