Mediterranean Scramble

January 26, 2011

Breakfast for dinner happens pretty often around here but it can get boring.  Inspired by one of our Saturday morning breakfast excursions to First Watch, I came up with this. Not quite an omelet and almost a frittata, it’s easy, healthy, low-carb and delicious.

Top it with whatever strikes your fancy.  I’m not wild about olives so I threw a handful of sun-dried tomatoes on mine.  A little Parmesan would be a nice touch, maybe a diced pepperoncini or two.  Use your imagination!

I made individual plates here.  It wouldn’t be too hard to make a bigger version to share.

  • Eggs, 3 for each plate
  • Fresh Spinach
  • Feta Cheese
  • Red Bell Pepper, diced
  • Red Onion, diced
  • Olives
  • Sun-Dried Tomatoes (not shown because I forgot I had them in the pantry)
  • Butter or, if you want to be even healthier, non-stick spray

Heat a little butter over medium heat, just until it begins to bubble.  Throw in the onions and peppers and cook for a few minutes, just until they soften and begin to brown around the edges.

In a small nonstick frying pan, heat a little butter over medium-low heat, just until it’s melted.  Whisk three eggs in a bowl and pour them into the pan.

As they begin to cook, tilt the pan to spread the eggs all the way around to the edges.

As the edges harden a bit, lift them and tilt the pan to let the raw egg run underneath.

Toss in a handful of feta.

Cover the pan and cook over low heat for another minute or two, until the eggs are set and the cheese begins to melt.

Meanwhile, spread a handful of spinach on a plate.

Slide the eggs from the pan onto the spinach.  The warm eggs will wilt the spinach just a touch.

Sprinkle with the peppers, onions and whatever else you like.  Enjoy!

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{ 2 comments… read them below or add one }

1 mallory m January 26, 2011 at 6:24 pm

that looks delish! can i come to your house for breakfast ;)


2 Erin January 28, 2011 at 11:59 pm

Your pictures are SO beautiful! I want to eat everything on your blog


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