Mediterranean Scrambled Eggs
A vibrant and nutritious twist on a classic breakfast, featuring fluffy scrambled eggs, fresh vegetables, and creamy feta cheese, embodying the essence of the Mediterranean diet.
Ingredients
Main Ingredients
- 4 units Eggs (or use scrambled tofu for a vegan option)
- 1/2 cup Feta Cheese (or use dairy-free cheese for a dairy-free alternative)
- 1 cup Cherry Tomatoes (or substitute with any other ripe tomatoes)
- 1 cup Bell Peppers (any variety can be used)
- 1/2 medium Red Onion (or shallots as an alternative)
- 1 tablespoon Fresh Parsley (or basil, oregano, or thyme can be used)
- to taste Salt
- to taste Black Pepper
- 2 tablespoons Olive Oil (other oils can be substituted if needed)
- optional Hot Sauce or Lemon Juice (for added kick or tanginess)
Instructions
Cooking Instructions
- Whisk the eggs in a bowl, seasoned with salt and pepper to taste.
- Heat olive oil in a skillet over medium heat and sauté the diced red onion until translucent.
- Add bell peppers and cherry tomatoes; cook until softened.
- Reduce heat to low and pour in the eggs.
- Stir gently with a spatula until cooked but still fluffy.
- Add crumbled feta cheese and herbs; combine well. Add hot sauce or lemon juice if desired.
Notes
Serve with whole grain toast or a fresh salad. For added texture, garnish with toasted pine nuts or olives. Store leftovers in an airtight container in the refrigerator for 2-3 days.