Mediterranean Scrambled Eggs with Feta

Ingredients

• 4 large eggs
• 50 g feta cheese (crumbled)
• 0.5 cup cherry tomatoes (halved)
• 0.25 cup kalamata olives (pitted and sliced)
• 1 cup baby spinach (fresh)
• 1 tbsp olive oil
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   In a medium bowl, crack the eggs and whisk them together with a pinch of salt and pepper until well combined.

2. 2

   Heat the olive oil in a non-stick skillet over medium heat.

3. 3

   Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften.

4. 4

   Add the baby spinach and sliced olives to the pan, stirring until the spinach has just wilted.

5. 5

   Pour the whisked eggs into the skillet over the vegetables.

6. 6

   Reduce the heat to medium-low and cook, stirring gently with a spatula, until the eggs are mostly set but still slightly moist.

7. 7

   Sprinkle the crumbled feta cheese over the eggs and fold gently to incorporate.

8. 8

   Remove from heat and serve immediately, perhaps with a side of toasted crusty bread.

Notes

For extra flavor, you can add a pinch of dried oregano or fresh parsley at the end. Ensure the olives are pitted before slicing to avoid any hard fragments in the eggs.

Nutrition per serving

• breakfast
• brunch
• vegetarian
• low-carb
• mediterranean
• healthy
• quick-meal