Mediterranean Scrambled Eggs
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
5 Cups
- Serves:
- 4
ingredients
- 236.59 ml black olives, chopped
- 236.59 ml cremini mushroom, chopped
- 118.29 ml sun-dried tomato, packed in oil, chopped
- 709.77 ml baby spinach leaves, chopped
- 8 eggs
- 118.29 ml feta cheese, crumbled
directions
- 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.
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RECIPE SUBMITTED BY
I am an Army wife who am currently living in Washington state. My husband is stationed at Fort Lewis and deployed to Afghanistan for 12 months. I work as a substitute teacher and enjoy using some of my spare time to adapt recipes to suit my husband's and my taste.
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