Description
Quick and healthy Mediterranean scrambled eggs filled with fresh vegetables, herbs, and feta cheese, perfect for breakfast or a light lunch.
Ingredients
Scale
- 4–6 units Eggs (or scrambled tofu for a vegan option)
- 1 cup Cherry Tomatoes (fresh or canned)
- 1 cup Bell Peppers (any color)
- 1/2 cup Red Onion (or shallots)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1–2 tablespoons Olive Oil (or avocado oil)
- 1/2 cup Feta Cheese (or dairy-free cheese for vegan)
- 1/4 cup Parsley or Basil (or any fresh herb)
- 1 tablespoon Hot Sauce or Lemon Juice (optional)
Instructions
- Beat eggs in a bowl with salt and pepper.
- Heat oil in a pan over medium heat. Add chopped onion and peppers. Cook until soft, about 3–4 minutes.
- Add tomatoes and cook another 1–2 minutes to warm and loosen juices.
- Lower heat. Pour in the eggs and let set at the edges. Stir slowly with a spatula to keep eggs moist.
- When eggs are almost done, fold in crumbled feta and herbs.
- Remove from heat and let carryover heat finish cooking the eggs.
- Add hot sauce or lemon to taste and serve right away.
Notes
Cool leftovers to room temperature before packing. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 400mg