Kitchen Sink Scramble

This morning I wanted a Greek style scramble, but without kalamata olives or spinach it was hard to create. Instead I cleaned out the fridge and came up with this delicious scramble. This is a good way to eat a lot of veggies and free up some space in the fridge. The more you add the better...even throw in the kitchen sink.

Ingredients:

oil of your choice
about 1/4 cup diced red onions
small handful of greens (I used beet greens since I had no spinach)
some sliced black olives
1 heaping tablespoon capers
3-4 cherry tomatoes cut into sixths
about 1/2 cup left over salmon
3 eggs
pepper

Method:

Saute the onions in the oil over high heat. Slice the greens up finely and throw them in to cook up quickly. Remove the pan from heat to let it cool down (you don't want to shock your eggs by throwing them into a super hot pan. They will cook too fast and become tough.) Break your eggs into a bowl and stir them up. Return the pan to low heat. Pour eggs into the pan with the onions and greens, stirring to keep the eggs from cooking too quickly on the bottom of the pan. Add the sliced black olives, chunks of salmon and a few cracks of pepper. Stir to mix everything up. Add the tomatoes near the end so the get hot but not all squishy.

If you do dairy goat cheese or feta would be good. Any fresh herbs would also go well, especially rosemary.

Bon appetit!