Mediterranean Garden Scramble on Toasted Sourdough

Toast the 2 slices of sourdough bread until golden and crisp. While still warm, gently rub the cut side of the 1 halved garlic clove across the surface of each slice, then set aside on serving plates.

In a medium bowl, whisk together the 4 large eggs, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until completely combined and slightly frothy.

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 and fragrant.

Add 1 cup halved cherry tomatoes to the skillet and cook for 2 minutes until they begin to soften and blister slightly.

Toss in 2 cups fresh baby spinach and stir gently for about 1 minute until just wilted.

Lower the heat to medium-low and pour in the whisked eggs. Using a silicone spatula, gently stir and fold the eggs from the edges inward to form soft, creamy curds, about 2 to 3 minutes.

Remove the skillet from heat while the eggs are still slightly glossy. Spoon the vegetable scramble evenly over the 2 slices of toasted sourdough.

Garnish with 2 tablespoons crumbled feta cheese and 1 teaspoon fresh oregano leaves, and serve immediately.