2 eggs, from a farm not a factory
2 tablespoons crumbled feta
2 tablespoons cilantro
1 teaspoon olive oil
Heat oil in a small skillet over medium heat. Crack eggs into a bowl and slightly beat. Add feta and cilantro, and pour into hot pan. Let set just a bit, then stir with a whisk, then set a bit more. Remove from heat and serve when eggs are no longer runny, but not rubbery.
Other posts you may enjoy:
Rosemary Kale Soup
I hope you enjoyed May’s egg recipes. Stay tuned for a new June theme!