Ingredients:
4 Large Fresh Factory Farm Eggs
1 Bottle Of Medium Thick And Chunky Salsa
4 Large Fresh Boiled Potatoes
1/8 Cup Of Cubed Feta Cheese
1/8 Cup Of Chopped Fresh Spinach
2 Tablespoons Of Salted Real Butter
2 Tablespoons Of Chopped Black Olives
1/8 Cup Of Chopped Vidalia Onion
1/2 Teaspoon Of Table Salt
1/8 Teaspoon Of Black Pepper
1/8 Teaspoon Of Onion Powder
1/8 Teaspoon Of Garlic Powder
Information:
Serving Size 2
390 Calories Per Serving
19 Grams Of Fat
Preparation Instructions:
This mouthwatering tossed scrambled eggs salad recipe was submitted to us by Hunter from Santa Fe New Mexico. For step one take out a boiling pot, then fill it with water and a pinch of table salt. Bring the water to a boil, then cook the peeled potatoes until they reach a desired doneness. Next drain the water from the potatoes, chop them up, then place them in a large sealable salad bowl. Next add into this salad bowl the cubed feta cheese, chopped fresh spinach, chopped black olives, chopped Vidalia onion, table salt, black pepper, onion powder, and garlic powder. Next you will want to fry your eggs in a cooking skillet with the butter, until they are soft and clumpy. Don't forget to season the eggs while they cook. Once they are done, place the eggs into the salad bowl with the other ingredients. Finally you will want to place a lid on your salad bowl, and then lightly toss the salad until the ingredients are well dispersed. Serve this salad along with the medium thick and chunky salsa for a tasty garnish.
