Mediterranean Scrambled Eggs Recipe #380052
This recipe came about by combining a number of things that I enjoy but hadn't used in eggs before. It also gets more vegetables into my diet!
15 min | 5 min prep
SERVES 4 , 5 Cups
- 1 cup black olives, chopped
- 1 cup cremini mushroom, chopped
- 1/2 cup sun-dried tomato, packed in oil, chopped
- 3 cups baby spinach leaves, chopped
- 8 eggs
- 1/2 cup feta cheese, crumbled
- 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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5 stars