Description
A quick and delicious recipe for Mediterranean Scrambled Eggs, perfect for breakfast, brunch, or a light dinner, packed with fresh vegetables and feta cheese.
Ingredients
Scale
- 4 units Eggs (or scrambled tofu for a vegan option)
- 1/2 cup Feta Cheese (or dairy-free cheese for a dairy-free alternative)
- 1 cup Cherry Tomatoes (or any ripe tomatoes)
- 1 cup Bell Peppers (any variety)
- 1/2 medium Red Onion (or shallots as an alternative)
- 1 tablespoon Fresh Parsley (or basil, oregano, or thyme)
- to taste Salt
- to taste Black Pepper
- 2 tablespoons Olive Oil (other oils can be substituted)
- optional Hot Sauce or Lemon Juice
Instructions
- Prepare the vegetables by washing and chopping the cherry tomatoes, bell peppers, and red onion.
- Heat the pan, adding the olive oil to coat the bottom evenly.
- Sauté the veggies by adding the chopped red onion and bell peppers to the skillet, cooking until the onion is translucent.
- Add the halved cherry tomatoes and cook until they soften.
- Beat the eggs in a bowl until well mixed.
- Pour the eggs into the pan, combining gently with the vegetables.
- Add the feta cheese over the egg mixture.
- Season with salt and black pepper, stirring until the eggs are just set.
- Add the fresh herbs and remove from heat.
- Serve immediately.
Notes
For a vegan option, use scrambled tofu instead of eggs. Customize with additional vegetables or herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 300mg
Keywords: scrambled eggs, Mediterranean, breakfast, vegetarian, healthy