Mediterranean Scrambled Eggs (Healthy Veggie)
Scrambled eggs are cooked with cherry tomatoes, bell peppers, and red onion, then topped with feta cheese and fresh herbs for a Mediterranean-style breakfast.
Ingredients
- 4-6 large eggs substitute with scrambled tofu or chickpea flour for vegan
- 1 cup cherry tomatoes fresh or canned
- 1 cup bell peppers any color
- 1/2 cup red onion or shallots for milder taste
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper adjust to taste
- 1-2 tablespoons olive oil or avocado oil for higher smoke point
- 1/2 cup feta cheese use dairy-free for vegan
- 1/4 cup fresh parsley or basil or any fresh herb
- 1 tablespoon hot sauce or lemon juice optional
Instructions
Prep vegetables:
Wash and cut cherry tomatoes, bell peppers, and red onion into small pieces; reserve.Heat olive oil:
Warm 1-2 tablespoons olive oil in a non-stick pan over medium heat.Cook red onion:
Add the diced red onion and cook for roughly 2 minutes until it becomes translucent.Sauté bell peppers:
Toss in the chopped bell peppers and sauté for 3-4 minutes until they soften.Add cherry tomatoes:
Mix in the chopped cherry tomatoes and cook for 1-2 minutes.Whisk eggs with seasoning:
In a separate bowl, whisk 4-6 eggs with a dash of salt and black pepper.Scramble eggs gently:
Pour the whisked eggs into the skillet, lower the heat to low, and fold gently for 2-3 minutes until just set.Top with feta and herbs:
Take off the heat; top with crumbled feta cheese and fresh herbs.Serve immediately:
Serve right away while hot and fluffy, optionally accompanied by toast or pita.