- 1/2 Tablespoon oil
- ½ Tablespoon butter
- 2 spring onions, chopped
- 1 bell pepper (or 3 mini bell peppers), chopped
- 1/2 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.
Scrambled eggs are best eaten soon after cooking, but you can prepare the mix-ins in advance if needed.
Nutrition Facts
Mediterranean Scrambled Eggs with Feta
Amount Per Serving (1 portion)
Calories 359
Calories from Fat 248
% Daily Value*
Fat 27.5g42%
Saturated Fat 11.3g57%
Cholesterol 368mg123%
Sodium 891mg37%
Potassium 250mg7%
Carbohydrates 11.2g4%
Fiber 3g12%
Sugar 5.6g6%
Protein 19g38%
Calcium 292mg29%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.