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feta eggs.jpgI make this kind of “omelette” all the time. My favorite breakfast is something with protein and greens. This is one that you can do everyday with different ingredients. Add a bit of feta and you will see that there is something satisfying about this briny, tangy, salty sheep’s/goat’s milk cheese.

If you did not know, the term “feta” has a protected designated of origin which basically means that Greece is the only country to claim the briny cheese from sheep’s/goat’s milk. Other countries can call it soft cheese, but it must originate from Greece in order to use the “feta” word -kind of like champagne which has a protected designated of origin also-France. Other “champagne” like drink is called sparkling wine. If you want to read more on Feta check out this link :http://www.realgreekfeta.gr/history-of-feta/

Switching gears or rather switching countries. It’s that time where our family members chime in on where we are headed for February….drum roll please.…. THAILAND! Also, since the whole EXECUTIVE ORDER is so popular or maybe not- I am claiming March to cook and learn all about Syria. I have already been in the research phase of looking for Syrian cookbooks and I am excited to see a few really good ones with stories of food history and tradition. If you read over in my “Fun Facts” page, you will find the purpose of this blog- to bring our ever-expanding world closer together through our table, food and prayers for our brothers and sisters everywhere. Please continue to join me in February, but first here is this recipe:

Feta, Egg, Greens Breakfast

1 Teaspoon Olive Oil

1/4 sliced white onion

Handful Salad Greens (I used a mixture of spinach and lettuces)

2 whole eggs

1/4 cup diced tomatoes

1/4 cup feta

In a small pan, heat to medium and add olive oil. Saute onions till translucent, add greens to the onions and stir in eggs. Cook for at least two minutes, add tomatoes and stir in feta. Cook for 1 minute more. Add Salt and Pepper. Enjoy!~

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