Sicilian Scrambled Eggs
organic free-range eggs
ripe plum tomatoes,
organic grass-fed whole milk
extra virgin olive oil
Sea salt and black pepper
In a medium bowl, whisk together the eggs, tomatoes, olives, milk, and Feta.
In a large pan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute or until lightly brown. Add the spinach and basil and cook for 1 minute more.
Add the egg mixture to the pan and toss with a spatula for 2 to 3 minutes. The eggs should be tender but not runny. Add the salt and pepper to taste. Serve immediately.