1/1 Photo of Scrambled Eggs With a Greek Flair
Teddy's Mommy's Note:
I make this almost every weekend. Listed are the veggies I normally use, but honestly I use whatever vegetables are in the refrigerator most mornings. It's a scramble because I have never mastered the omelet but I am sure it would be good that way too! Although it does not have a "Greek Flair" we often top it with a nice red salsa.
My Private Note
Units: US | Metric
- 1/4 cup bell pepper, finely sliced (green or red)
- 2 garlic cloves, chopped
- 1/4 cup yellow onion, finely sliced
- 1 tablespoon olive oil
- 1 cup zucchini, sliced into bite sized pieces (or squash of your choice)
- 1/4 cup fresh tomato, diced
- 5 eggs, whisked together
- 2 tablespoons pitted kalamata olives, sliced
- crumbled feta cheese, to taste
- salt & pepper, To taste
- 1Warm olive oil in frying pan over medium/high heat (gas 8).
- 2Once sizzling hot (I test by dropping small amount of water into oil) put onions, garlic and bell peppers into pan, sauté until lightly browned.
- 3Add zucchini and cook until zucchini is slightly softened but still firm.
- 4Mix in tomatoes and olives.
- 5Add eggs, salt and pepper to taste, then cook until eggs are no longer "wet".
- 6Remove from pan and sprinkle with Feta to taste.
- 7I frequently serve this with Bacon or sausage and whole grain toast.
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Nutritional Facts for Scrambled Eggs With a Greek Flair
Serving Size: 1 (227 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 283.6
- Calories from Fat 182
- Total Fat 20.2 g
- Saturated Fat 4.9 g
- Cholesterol 528.7 mg
- Sodium 257.3 mg
- Total Carbohydrate 8.3 g
- Dietary Fiber 1.8 g
- Sugars 3.9 g
- Protein 17.2 g