Yes, I really am blogging about scrambled eggs. Don't be offended; I know you all know how to make scrambled eggs (in case you've forgotten: you just scramble some eggs). But after sharing four recipes with you last time, I thought I deserved an easy one, no?
I suppose this isn't so much a recipe as it is an idea - a bit of inspiration in case you've been feeling bored with your breakfasts lately - as I do every time I stare down into yet another bowl of bran flakes.
Breakfast is my least favourite meal of the day, by a long way. I just can't seem to get excited about cereal (unless we're talking the super sugary stuff, but I try not to buy that - always seems a bad way to start the day). I much prefer a warm breakfast, and scrambled eggs are a good option - they're quick and easy to make, they're pretty healthy, and every time I make them I'm reminded how underrated they are.
This time I decided to liven up my scrambled eggs a bit, with heaps and heaps of veggies. They help to bulk the eggs out a bit, as well as adding loads of nutrients (they do always say you should try to eat the rainbow!). I went for a kind of Mediterranean theme, with peppers, tomatoes, olives, and capers. All my favourites. The olives and capers in particular make it really yummy - just because you're having a healthy breakfast, doesn't mean you need to miss out on flavour.
Piled high on some wholemeal toast, these Mediterranean scrambled eggs made for a brilliant healthy breakfast. Other healthy breakfast ideas appreciated!
Mediterranean scrambled eggs
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Print Pin CommentIngredients
- 1 tablespoon oil
- 1 yellow pepper, diced
- 2 spring onions, sliced
- 8 cherry tomatoes, quartered
- 2 tablespoon sliced black olives
- 1 tablespoon capers
- 4 eggs
- ¼ teaspoon dried oregano
- Black pepper
- Fresh parsley, to serve (optional)
Instructions
- Heat the oil in a frying pan, and add the diced pepper and chopped spring onions. Cook for a few minutes over a medium heat, until slightly soft. Add the quartered tomatoes, olives and capers, and cook for 1 more minute.
- Crack the eggs into the pan, and immediately scramble with a spoon or spatula. Add the oregano and plenty of black pepper, and keep stirring until the eggs are fully cooked. Serve warm, topped with fresh parsley if desired.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.
Here's another way to liven up your eggs - full English breakfast baked eggs:
LaJunta says
This was fantastic with fresh flavors that are so satisfying! 😋
Becca @ Easy Cheesy Vegetarian says
Thank you! :)
Amy says
Absolutely killer with some feta cheese crumbled on top before serving.
I used kalamata olives instead of black as a personal preference. Also used yellow onion since my grocery store was out of spring onions, and it turned okay (though likely not quite as tasty as it would be with spring onions).
If you are looking to reduce sodium, you may want to rinse the capers and olives first.
Becca @ Easy Cheesy Vegetarian says
Thanks Amy, sounds good!
Joyce says
I'm concerned about the amount of saturated fat posted for the scrambled eggs. These recipes are supposed to be healthy!
Becca @ Easy Cheesy Vegetarian says
Hi Joyce, the recipe only contains a small dash of oil to cook the eggs, with no additional fat. It's certainly not excessive :)
Vee says
yummy yummy yummy
just had olives, green onion, tinned tomatoes, eggs and spices.
had it for lunch without the bread.
awesome, thanks for sharing
Becca @ Easy Cheesy Vegetarian says
Thanks Vee, glad you enjoyed it :)
Patrice says
I,m excited to start this diet
Laura says
I can hardly wait to give this a go!