Mediterranean Garden Scramble on Toasted Sourdough

In a medium bowl, whisk 4 large eggs with a pinch of the 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper until fully blended and lightly aerated.

Heat 1 tablespoon extra virgin olive oil in a non-stick skillet over medium heat. Add 1/4 cup finely chopped red onion and sauté for 2 minutes until translucent.

Add 1 cup halved cherry tomatoes to the skillet and cook for 2 to 3 minutes until they begin to soften and blister slightly. Add 2 cups fresh baby spinach and cook for 1 minute until wilted.

Toast 2 slices of sourdough bread until golden brown and crisp.

Reduce skillet heat to low, melt 1/2 tablespoon unsalted butter into the vegetables, then pour in the whisked eggs. Gently stir with a silicone spatula, forming soft, creamy curds for about 2 minutes.

Remove from heat while the eggs are still glossy and tender. Spoon half of the vegetable scramble onto each slice of toasted sourdough and garnish with 1 tablespoon minced fresh chives.