These Mediterranean scrambled eggs with feta take the standard recipe up a notch (or perhaps 2 or 3 notches). All the mix-ins 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!).
Do they look a bit of a mess? Eh, kinda. Are they packed with incredible flavours from fresh vegetables, olives and feta cheese? Also yes.
You can add all sorts of things to improve your simple scrambled eggs on toast, but this time I stuck with Mediterranean flavours. Tomatoes, peppers, olives, capers, feta... these are seriously delicious.
These Mediterranean eggs are creamy, fluffy, juicy, crunchy, salty, and just about every other descriptor you can think of.
Plus, they couldn't be easier to make!
❤️ Why You'll Love This Recipe
- These Mediterranean eggs are quick and easy to make, but so much more exciting than regular scrambled eggs.
- They would make the perfect weekend breakfast, or brunch for guests, when you want something a little bit special.
- It's a really easy way to get an extra couple of portions of veg into your day!
- The recipe is a brilliant fridge-clearer - use whatever mix-ins you already have in the kitchen!
Here's what you'll need to make this recipe. You'll also need some kitchen staples, like oil and black pepper.
- bell peppers. I actually used 3 mini peppers, as I thought the different colours would look pretty, but feel free to just use 1 regular pepper instead! Red, orange or yellow are the tastiest; green is a bit less sweet.
- cherry tomatoes
- spring onions (red or white onions would be fine too!)
- black olives
- feta cheese
- dried oregano (other dried herbs would also work, e.g. thyme or basil)
- fresh parsley
See the printable recipe card below for detailed ingredient quantities.
🔄 Ingredient Swaps
Recipes like this are so easy to customise, depending on what you like / what you have in the fridge already.
Here are a few other mix-ins you could use in your Mediterranean scrambled eggs:
- minced garlic
- sun-dried tomatoes
- diced mushrooms
- finely chopped cabbage
- red or white onion
- grated cheddar cheese
- pumpkin seeds
- canned chickpeas
As long as try to stick vaguely (and I mean vaguely) to the Mediterranean theme, you can pretty much add whatever you like to this recipe, and it will probably turn out delicious. I never make these the same way twice!
Alternatively, try a different theme altogether - Mexican eggs, perhaps?
Here's how to make this recipe - see below for the printable recipe with detailed ingredients and instructions.
Step 1: Chop the tomatoes, spring onions and peppers.
👌 Top tip
With most of my recipes, I tend to chop my vegetables as I go along, and just add them to the pan whenever they’re ready. But since eggs cook quite quickly, it’s worth being prepared and having your vegetables and other mix-ins ready before you start cooking.
Step 2: Begin to cook off the peppers and onions. These take a little longer to cook than the other ingredients - but since it's nice to retain a little bit of crunch, they only need a minute or two.
Step 3: Add the eggs and the remaining ingredients to the pan.
Step 4: Break the egg yolks, and cook everything slowly, gently stirring to combine.
👌 Top tip
For the creamiest scrambled eggs, cook them over a slightly lower heat, stirring regularly. If you cook the eggs over a higher heat, they will cook more quickly, 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 flavour, and the oil helps to stop the butter from burning.
Scrambled eggs are best eaten fresh - and since they cook so quickly, they're easy to cook up whenever you need them. You can prepare all the mix-ins in advance, though, so they take just a few minutes to assemble.
If necessary, scrambled eggs can be reheated in the microwave. However, this can make them too firm and tough, so they're best cooked fresh, as above.
📖 Printable Recipe
Mediterranean Scrambled Eggs with Feta
If you've cooked this recipe, don't forget to leave a star rating!Print Pin Comment
- ½ Tablespoon oil
- ½ Tablespoon butter
- 2 spring onions, chopped
- 1 bell pepper (or 3 mini bell peppers), chopped
- ½ teaspoon dried oregano
- 4 eggs
- ~ 10 cherry tomatoes, quartered
- 2 Tablespoons sliced black olives
- 1 Tablespoon capers
- 75 g (~ 2 ½ oz) crumbled feta cheese
- Black pepper
- Few sprigs fresh parsley, chopped
- 1 Tablespoon pumpkin seeds
- To serve: buttered toast (optional)
- Warm the oil and butter in a non-stick frying pan, and add the chopped onions and pepper, along with the dried oregano. Cook for a minute or two over a medium heat.
- Then crack the eggs into the pan, and also add the cherry tomatoes, olives, capers, feta, and a generous amount of black pepper. Break the egg yolks, and stir gently to combine. Cook for a few minutes over a medium-low heat, until cooked to your liking.
- Add the fresh parsley just before serving, and serve on buttered toast, scattered with a few pumpkin seeds.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.