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Prep Time
Cook Time
Total Time
Servings
Ingredients
- 3 tablespoons Florida Orange Juice
- ½ teaspoon fresh grated Florida Orange zest
- 4 large eggs
- 1/8 teaspoon fine sea salt, or to taste
- 1/8 teaspoon turmeric powder
- 1 tablespoon extra-virgin olive oil
- 2 mini or ½ medium red bell peppers, extra-thinly sliced
- 2 cups packed (2 ounces) fresh baby spinach
- ¼ cup crumbled feta cheese
- ¼ teaspoon coarsely cracked black pepper
- 1 tablespoon chopped fresh chives or scallion greens
Optional Toppings:
- Zhug (Middle Eastern green hot sauce) or pesto
- Pan-toasted pine nuts
Instructions
- In a medium bowl, whisk together the eggs, Florida Orange Juice, orange zest, salt, and turmeric.
- Heat the olive oil in a large stick-resistant skillet over medium heat. Add the bell peppers and sauté until softened, about 3 minutes. Reduce heat to medium-low, add the spinach and cook while stirring until just wilted, about 1 minute.
- Pour in the eggs and cook slowly, gently stirring and folding until the eggs are softly set and creamy, about 3 minutes. Fold in the feta.
- Transfer the scrambled eggs to individual plates. Sprinkle with black pepper and chives or scallion greens. If desired, drizzle with the zhug or pesto and top with pine nuts. Delicious served with whole grain sourdough toast or pita chips.
Notes:
- The natural acid in orange juice helps to “relax” egg proteins, creating softer, fluffier folds!
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