Mediterranean scrambled eggs

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!

Print Recipe

5 from 2 votes

Mediterranean scrambled eggs

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Breakfast

Servings: 2

Calories:

Author: Becca Heyes

Ingredients

• 1 tbsp oil
• 1 yellow pepper, diced
• 2 spring onions, sliced
• 8 cherry tomatoes, quartered
• 2 tbsp sliced black olives
• 1 tbsp capers
• 4 eggs
• 1/4 tsp 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.

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: