Instructions: A bright green quartet of fresh herbs (mint, scallions, parsley, and oregano)

teams up with freshly cooked spinach to infuse scrambled eggs with Mediterranean soul. Laced throughout with crumbled feta-which is as much a seasoning as it is a cheese-this dish needs no salt. Just grind in a generous amount of black pepper and youre good to go.

Serve this dish with thin slices of freshly toasted sourdough walnut bread. A mini-food processor makes short work of mincing the herbs. If you cant find fresh oregano, substitute 1/2 teaspoon dried oregano.

Break the eggs into a medium-sized bowl and beat with a whisk until smooth.

Stir in the herbs and scallion and grind in a good amount of black pepper.

Place a 10 inch skillet or saute pan over medium heat. After several minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan.

Turn the heat up to medium-high, add the spinach and saute for 2 to 3 minutes, or until the spinach has wilted and turned a deep green.

With the heat still at medium-high, pour the eggs into the pan, scrambling them slowly As the eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into contact with the pan. The spinach will blend into the eggs.

When the eggs are mostly set but still slightly wet, sprinkle in the crumbled feta. Continue scrambling slowly, allowing the cheese to melt slightly into the eggs. After about a minute, stir in the tomatoes.

Cook for just a few seconds longer, or until the eggs are done to your liking. Serve right away.

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