Greek Scrambled Eggs (Easy Mediterranean Breakfast)

Greek Scrambled Eggs (Easy Mediterranean Breakfast)

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This delicious Greek-inspired breakfast is light and savory, featuring fluffy scrambled eggs and feta with fresh ripe tomatoes and arugula.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 1

Course: Breakfast

Cuisine: Greek

Calories: 284

Ingredients Equipment Method Nutrition Notes

Ingredients

½ cup baby arugula or baby spinach
½ cup cherry tomatoes or grape tomatoes
2 large eggs
1 teaspoon olive oil
2 tablespoons feta cheese crumbles plus extra to garnish
sea salt to taste
freshly ground black pepper to taste

Equipment

Method

Wash ½ cup baby arugula and ½ cup cherry tomatoes, and halve or quarter the tomatoes depending on their size. Whisk 2 large eggs in a separate bowl.
Warm 1 teaspoon olive oil in a skillet over medium-low heat until it just shimmers. Sauté tomatoes for a minute and add arugula and sauté for another minute. Add the whisked eggs and run the edge of a spatula along the bottom of the skillet a few times to form thick curds as the eggs cook. Toss in 2 tablespoons feta cheese crumbles once the eggs are almost done and add salt and pepper to taste.
Garnish with some extra feta crumbles on top, serve immediately and enjoy!

Nutrition

Calories: 284kcalCarbohydrates: 5gProtein: 18gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 402mgSodium: 541mgPotassium: 358mgFiber: 1gSugar: 2gVitamin A: 1285IUVitamin C: 18mgCalcium: 248mgIron: 3mg

Notes

Storage: Greek scrambled eggs are best consumed immediately, but will stay fresh for up to 24 hours in the fridge.

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