Ingredients:

  • 4 large eggs
  • 1 tbsp extra virgin olive oil
  • 2 cups fresh baby spinach
  • 1/4 cup crumbled feta cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup classic hummus
  • 1/4 cup diced English cucumber
  • 2 tbsp diced red onion
  • 2 tbsp pitted Kalamata olives, sliced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Spoon 1/4 cup (60g) of hummus into the bottom of two bowls. Use the back of the spoon to create a small well in the center and drizzle a small amount of olive oil over the hummus.
  2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
  3. Whisk eggs with salt and pepper in a small bowl. Pour the mixture into the center of the pan. Using a spatula, gently push the eggs from the edges toward the center.
  4. When the eggs are mostly set but still look slightly wet, fold in the baby spinach and crumbled feta cheese. Sauté for 1 minute just until the spinach begins to wilt, then remove from heat immediately.
  5. Divide the scrambled eggs evenly atop the hummus in the two bowls. Surround the eggs with diced cucumber, red onion, and olives. Garnish with fresh parsley and a squeeze of lemon juice.