Mediterranean Scrambled Eggs
A quick and flavorful scramble of eggs with fresh Mediterranean vegetables and feta cheese, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 units Eggs (or scrambled tofu for a vegan option)
- 1/2 cup Feta Cheese (or dairy-free cheese)
- 1 cup Cherry Tomatoes
- 1 cup Bell Peppers (any variety)
- 1/2 medium Red Onion (or shallots)
- 1 tablespoon Fresh Parsley (or other herbs)
- Salt to taste
- Black Pepper to taste
- 2 tablespoons Olive Oil (substitutable)
- Optional: Hot Sauce or Lemon Juice
Instructions
- Prepare the vegetables: Begin by chopping the bell peppers, slicing the red onion, and halving the cherry tomatoes.
- Heat the olive oil in a skillet over medium heat until shimmering.
- Sauté the onions and bell peppers until the onion becomes translucent and the peppers soften, about 5 minutes.
- Add the cherry tomatoes and let them cook for an additional 2-3 minutes until softened.
- Whisk together the eggs, salt, and black pepper in a separate bowl until well combined.
- Pour the egg mixture over the sautéed vegetables and stir gently to allow the eggs to scramble evenly.
- Fold in the feta cheese and fresh parsley once the eggs are nearly set.
- Final touches: Drizzle with hot sauce or squeeze lemon juice for added flavor and cook for another minute.
- Serve immediately, garnished with extra herbs if desired.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to avoid rubbery eggs.
Find it online: https://breakfastrecip.com/mediterranean-scrambled-eggs/