Scrambled eggs are so underrated. They’re soft and creamy, perfect on some crunchy buttered toast, and they’re just as good for a quick breakfast as a special weekend brunch.
These Mediterranean scrambled eggs with feta take the standard recipe up a notch (or maybe 2 or 3 notches). All the mix-ins help give the eggs a bit of bulk, as well as adding lots of nutrition (they always say you should try eating the rainbow!).
Are they looking a little messy? Oh, sort of. Are they packed with incredible flavor from fresh vegetables, olives and feta cheese? Also yes.
You can add all sorts of things to enhance your simple scrambled eggs on toast, but this time I stuck with the Mediterranean flavor. Tomatoes, peppers, olives, capers, feta… these are so delicious.
These Mediterranean eggs are creamy, fluffy, juicy, crunchy, salty, and every other descriptor you can think of.
Plus, they couldn’t be easier to make!
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❤️ Why you’ll love this recipe
- These Mediterranean eggs are quick and easy to make, but much more exciting than regular scrambled eggs.
- They make the perfect weekend breakfast or brunch for guests when you want something a little special.
- It’s a really easy way to get a few extra servings of vegetables into your day!
- The recipe is a brilliant fridge-clearer – use whatever mix-ins you already have in your kitchen!
🥗 Ingredients
Here’s what you’ll need to make this recipe. You’ll also need some kitchen staples like oil and black pepper.
- the egg
- pepper. I actually used 3 small peppers, as I thought the different colors would look nice, but feel free to just use 1 regular pepper instead! Red, orange or yellow are the most delicious; Green is a little less sweet.
- Cherry tomatoes
- spring onions (Red or white onions would be great!)
- Capers
- black olives
- feta cheese
- dried oregano (Other dried herbs will also work, such as thyme or basil)
- Fresh parsley
See printable recipe card below for detailed ingredient amounts.
🔄 Material Swap
Recipes like these are so easy to customize, depending on what you like / what you already have in your fridge.
Here are a few other mix-ins you can use in your Mediterranean scrambled eggs:
- Minced garlic
- Sun dried tomatoes
- Chopped mushrooms
- Asparagus
- Finely chopped cabbage
- Red or white onion
- Grated cheddar cheese
- Pumpkin seeds
- sweet corn
- Canned chickpeas
Try to stick as vaguely as possible (and I mean vaguely) in a Mediterranean theme, you can add whatever you want to this recipe and it will probably turn out delicious. I do this the same way twice!
📋 Instructions
Here’s how to make this recipe – see below for printable recipe with detailed ingredients and instructions.
Step 1: Chop tomatoes, spring onions and peppers.
👌 Top tip
With most of my recipes, I tend to chop my vegetables and add them to the pan whenever they are ready. But since eggs cook so quickly, it’s worth preparing them and having your vegetables and other toppings ready before you start cooking.
Step 2: Start cooking off the peppers and onions. They take a bit longer to cook than the other ingredients – but because they retain a bit of crunch, they only need a minute or two.
Step 3: Add eggs and remaining ingredients to pan.
Step 4: Break the egg yolks and gently cook everything, stirring gently to combine.
👌 Top tip
For creamy scrambled eggs, cook them on slightly low heat, stirring regularly. If you cook eggs on high heat, they will cook faster, but will be firmer in texture.
Step 5: Serve on a thick slice of generously buttered toast.
💭 Scrambled Egg FAQs
The best option is actually to use a bit of both! The butter adds an incredible creamy flavor and the oil helps prevent the butter from burning.
Scrambled eggs are best eaten fresh – and because they cook so quickly, they’re easy to cook whenever you need them. Although you can prepare all the mix-ins in advance, they only take a few minutes to assemble.
If needed, the scrambled eggs can be reheated in the microwave. However, this can make them very firm and hard, so they are best cooked fresh as above.
📖 Printable Recipes
Mediterranean scrambled eggs with feta
These Mediterranean scrambled eggs take the standard recipe up a notch with incredible flavors from fresh vegetables, olives, and feta cheese.
If you cook this recipe, don’t forget to give a star rating!
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Serving: 2 people
Calories: 359kcal
instructions
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Heat the oil and butter in a non-stick frying pan and add the chopped onion and chilli along with the dried oregano. Cook on medium heat for a minute or two.
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Then crack the eggs into the pan and add the cherry tomatoes, olives, capers, feta and plenty of black pepper. Stir gently to break up the egg yolks and combine. Cook on medium-low heat for a few minutes, until done to your liking.
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Add fresh parsley just before serving and serve on buttered toast sprinkled with a few pumpkin seeds.
Comment
Scrambled eggs are best eaten immediately after cooking, but you can prepare the mix-ins in advance if needed.
nutrition
Worship: 1 the part – Calories: 359 kcal – Sugars: 11.2 g – Protein: 19 g – Fat: 27.5 g – Saturated Fat: 11.3 g – Cholesterol: 368 mg – Sodium: 891 mg – Potassium: 250 mg – Fiber: 3 g – Sugar: 5.6 g – Calcium: 292 mg – Iron: 4 mg
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional value if your health requires accuracy.
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