Vegetable Egg Scramble With Feta Recipes
EXTREME VEGGIE SCRAMBLED EGGS
A variety of veggies combined with eggs make a great start to the day.
Provided by EIORE
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
- In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 2.4 g, Cholesterol 191.8 mg, Fat 15.8 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 159.1 mg, Sugar 1.6 g
SCRAMBLED EGG & FETA HASH
This fresh, flavoursome breakfast from Joe Wicks is low in carbohydrates, high in protein and easy to make. It's quick and will keep you full 'til lunch
Provided by Joe Wicks
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
- Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.
Nutrition Facts : Calories 485 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium
FETA EGGS
A very TASTY way to add zip to boring scrambled eggs.
Provided by Kerry
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 2 g, Cholesterol 197.8 mg, Fat 8.9 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 434.9 mg, Sugar 1.3 g
VEGETABLE EGG SCRAMBLE WITH FETA
Get your veggie fix early with a scramble that packs in plenty of bold flavors.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat oil over medium-high. Add onion, tomato, and zucchini and cook until vegetables are just tender, about 5 minutes.
- Stir in spinach and cook until beginning to wilt, 1 minute. Season eggs with salt and pepper and add to skillet. Cook, stirring with a rubber spatula, until eggs are set, about 2 minutes. To serve, divide between 2 plates and sprinkle with feta.
Nutrition Facts : Calories 218 g, Fat 13 g, Fiber 2 g, Protein 17 g, SaturatedFat 4 g
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VEGETABLE BREAKFAST SCRAMBLES - BUDGET BYTES
From budgetbytes.com
5/5 (5)Total Time 10 minsCategory Breakfast, BrunchCalories 434 per serving
- Add the butter to a large non-stick skillet and heat over medium. Once melted, add the diced bell pepper and sauté for 1-2 minutes. Add the spinach and sauté just until wilted (about one minute).
- Push the vegetable to the sides and crack the eggs in the center. Add the seasoning of your choice. Keeping the skillet over medium heat, begin to scramble the eggs, mixing them with the vegetables. When the eggs are mostly set, remove the skillet from the heat.
- Add the cooked eggs and vegetables to a bowl and top with sliced tomatoes, avocado, hummus, and a pinch of salt and pepper. Serve immediately.
MEDITERRANEAN SCRAMBLED EGGS WITH SPINACH, TOMATO & …
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5/5 (9)Total Time 6 minsCategory BreakfastCalories 199 per serving
VEGGIE EGGY SCRAMBLE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 8 minsServings 4Calories 228 per serving
- Place eggs in a medium bowl; stir with a whisk until lightly beaten. Add salt, pepper, and feta cheese; whisk to combine.
- Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onions and tomatoes; cook 1 minute, stirring occasionally. Add spinach; cover and cook 1 minute or until spinach starts to wilt. Stir mixture. Pour egg mixture into pan; cook 1 1/2 minutes or until eggs are soft-scrambled, gently stirring to incorporate vegetables. Serve over toast.
EASY SCRAMBLED EGGS AND VEGETABLES WITH FETA RECIPE - …
From eatsimplefood.com
Cuisine InternationalTotal Time 30 minsCategory BreakfastCalories 336 per serving
- Add 1 Tbsp butter to large nonstick pan and bring to medium high heat. Add onions & peppers and cook ~ 3-4 minutes or until veggies are soft. Turn up the heat and throw in cherry tomatoes to warm 'em up for a couple minutes (trying to get some of the tomato juice to burn off). Set aside on a plate.
- Scramble the eggs in a medium sized bowl. Scramble them a lot. They like air incorporated - this makes them light and fluffy. Add water or milk if you like, but I like 'em straight up with no liquid.
- Add 2 tsp butter to same large nonstick pan and bring to medium heat. Add eggs when butter slightly starts to bubble. Let the bottom set for a minute and then gently stir the eggs, folding the curds over each other. ( No need to break up & over stir - think large & fluffy curds).
- Season the eggs with salt & pepper. Toss with the cooked veggies. Add avocado, feta, green onions, and parsley. Add salt to taste. Happy Scramblin'! Beckie
VEGETABLE SCRAMBLED EGGS TOPPED WITH FETA RECIPE
From tarladalal.com
Carbohydrates 4.2 gFiber 1.2 gEnergy 259 calProtein 13.5 g
SPRING VEGETABLE EGG CASSEROLE - GIMME SOME OVEN
From gimmesomeoven.com
4.3/5 (6)Estimated Reading Time 4 minsServings 12Total Time 55 mins
- Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes, or until it is soft and translucent.
- Add the remaining 1 tablespoon of oil, carrot, asparagus, snap peas, broccoli and garlic, and stir to combine. Continue cooking for about 8-10 minutes, stirring occasionally, until the veggies have softened and cooked through. Add the mushrooms and cherry tomatoes, and stir for another 3-4 minutes.
- Transfer about half of the veggie mixture to the prepared baking dish, and spread the veggies out in an even layer. Sprinkle evenly with half of the feta cheese. Repeat by adding the remaining veggies on top in an even layer, followed by the rest of the cheese.
ROASTED VEGETABLE SCRAMBLE - THE ROASTED ROOT
From theroastedroot.net
Cuisine AmericanCategory BreakfastServings 2Total Time 45 mins
- Preheat the oven to 420 degrees F. Place chopped zucchini squash, yellow squash, and carrots on a large baking sheet and drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss everything together until the vegetables are well coated. Spread vegetables into a single layer on the baking sheet. Roast 20 to 25 minutes in the preheated oven, until golden brown. Remove from oven.
- Heat a medium-sized skillet over medium heat with enough oil to lightly coat the surface, about 2 teaspoons. Add the baby spinach and cover. Cook, stirring occasionally, until wilted, about 2 minutes. Transfer the roasted vegetables to the skillet. Evenly pour the beaten eggs over the vegetables and sprinkle liberally with sea salt. Allow eggs to sit untouched for 1 to 2 minutes. Use a spatula to flip the eggs and cook another 1 to 2 minutes. Continue cooking and flipping until eggs are cooked through.
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Servings 2Cholesterol (mg) 391Calories (kcal) 262Total Time 5 mins
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