Mediterranean Scrambled Eggs Recipes

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MEDITERRANEAN SCRAMBLED EGGS



Mediterranean Scrambled Eggs image

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!

Provided by Captains Lady

Categories     Breakfast

Time 15m

Yield 5 Cups, 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 257.7, Fat 17.8, SaturatedFat 6.4, Cholesterol 439.7, Sodium 801.4, Carbohydrate 8.2, Fiber 2.4, Sugar 4.2, Protein 17.1

MEDITERRANEAN EGGS (SHAKSHUKA)



Mediterranean Eggs (Shakshuka) image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 12

5 tablespoons olive oil, divided
2 medium Spanish onions, diced
2 red bell peppers, diced
2 cloves garlic, minced
1 teaspoon cumin seeds
4 large ripe tomatoes, diced
1 tablespoon honey
Salt and freshly ground black pepper
4 eggs
1/3 cup crumbled feta
1 teaspoon za'atar spice
Grilled pita, for serving

Steps:

  • Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, red pepper, garlic and cumin seeds and saute for a few minutes. Add the diced tomatoes and honey and season with salt and pepper. Cook on medium heat until the ingredients come together into a light sauce, about 10 minutes.
  • Break the eggs directly into the sauce, cover and poach just until the eggs whites are cooked and the yolks are still runny, 8 to 10 minutes.
  • Garnish with some feta, the remaining olive oil and za'atar spice. Serve with grilled pita.

MEDITERRANEAN EGGS



Mediterranean Eggs image

How would you like breakfast for dinner? Basil and tomato spark up this scramble for two.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 2

Number Of Ingredients 6

1 teaspoon olive or vegetable oil
4 medium green onions, chopped (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
4 eggs or 1 cup fat-free cholesterol-free egg product
Freshly ground pepper

Steps:

  • Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
  • Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
  • As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.

Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 425 mg, Fat 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 3 g, TransFat 0 g

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