Scrambled Eggs With a Greek Flair
photo by Teddys Mommy
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 59.14 ml bell pepper, finely sliced (green or red)
- 2 garlic cloves, chopped
- 59.14 ml yellow onion, finely sliced
- 14.79 ml olive oil
- 236.59 ml zucchini, sliced into bite sized pieces (or squash of your choice)
- 59.14 ml fresh tomato, diced
- 5 eggs, whisked together
- 29.58 ml pitted kalamata olives, sliced
- crumbled feta cheese, to taste
- salt & pepper, To taste
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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