Scrambled Eggs With a Greek Flair

"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."
 
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photo by Teddys Mommy photo by Teddys Mommy
photo by Teddys Mommy
Ready In:
25mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • Warm olive oil in frying pan over medium/high heat (gas 8).
  • Once sizzling hot (I test by dropping small amount of water into oil) put onions, garlic and bell peppers into pan, sauté until lightly browned.
  • Add zucchini and cook until zucchini is slightly softened but still firm.
  • Mix in tomatoes and olives.
  • Add eggs, salt and pepper to taste, then cook until eggs are no longer "wet".
  • Remove from pan and sprinkle with Feta to taste.
  • I frequently serve this with Bacon or sausage and whole grain toast.

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Reviews

  1. This was EGGSELLENT :D I omitted the onion and tomato b/c I was out, and used orange bell pepper. This was a fabulous dish - made a little extra for dinner and served with hummus, naan and cucumber/dill yoghurt. This is going in our regular rotation.
     
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