Mediterranean Scrambled Eggs Recipes

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MEDITERRANEAN SCRAMBLED EGGS



Mediterranean Scrambled Eggs image

This recipe came about by combining a number of things that I enjoy but hadn't used in eggs before. It also gets more vegetables into my diet!

Provided by Captains Lady

Categories     Breakfast

Time 15m

Yield 5 Cups, 4 serving(s)

Number Of Ingredients 6

1 cup black olives, chopped
1 cup cremini mushroom, chopped
1/2 cup sun-dried tomato, packed in oil, chopped
3 cups baby spinach leaves, chopped
8 eggs
1/2 cup feta cheese, crumbled

Steps:

  • Preheat a large non stick skillet over medium high heat.
  • Add olives, mushrooms and sundried tomatoes to the pan. Sauté these ingredients until the majority of the oil and liquid is absorbed by the mushrooms.
  • Add spinach to the skillet and sauté briefly until the spinach has wilted.
  • Add the eggs to the pan and mix around until the ingredients are well incorporated. Turn heat down to medium low and let eggs cook for 30-45 seconds. Continue to scramble eggs until they are cooked to your preference.
  • Turn heat off. Add feta cheese and gently stir. Most will be melted but there will be some soft larger chunks.
  • Serve with sour cream and/or salsa if desired.

Nutrition Facts : Calories 257.7, Fat 17.8, SaturatedFat 6.4, Cholesterol 439.7, Sodium 801.4, Carbohydrate 8.2, Fiber 2.4, Sugar 4.2, Protein 17.1

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