The Ultimate Mediterranean Scramble: A Flavorful and Healthy Breakfast Option
Mediterranean cuisine is known and loved for vibrant flavors and the use of fresh and wholesome ingredients. When it comes to incorporating these flavors into a dish like scrambled eggs it's love at first bite.
Eggs are a nutritional powerhouse! They are rich in high-quality protein and they contain all nine essential amino acids necessary for muscle repair, growth, and overall cellular function. Eggs are packed with essential vitamins and minerals, including vitamin A, vitamin D, vitamin B12, riboflavin, and selenium, supporting immune function and bone health. Their high choline content is crucial for brain health, aiding in memory and mood regulation... also making it great for pregnant mamas, too. I ate 2-3 eggs just about everyday when I was pregnant. They also contribute to eye health, containing lutein and zeaxanthin, antioxidants that protect against age-related macular degeneration and cataracts.
Eggs are so filling and so satisfying and they are so versatile. You can eat them scrambled, poached, fried, hard boiled, over easy, over hard etc and you can add any flavors you want to your egg dish depending on your tastebuds! I love adding Mediterranean flavors like onions, tomatoes, black olives and feta to create a colorful and delicious breakfast that keeps me full and satisfied until lunchtime.
You might see a few ingredients listed that don't have any measurements next to them. Use a couple cherry tomatoes, quartered, a couple olives, quartered and maybe 1-2 tablespoons of crumbled feta.
INGREDIENTS
1/4 cup red onion
3/4 cup root hash*
Handful Spinach, ribboned
3 eggs
Cherry tomatoes
Black olives, sliced
Feta
Chives
*I buy a frozen root veggie hash from Cascadian Farm. I love that it has no seed oils and is organic. It has Organic Yukon Gold Potatoes, Organic Carrots, Organic Sweet Potatoes. You can also use regular hash browns in place of this root hash and that would work great.
Directions:
On medium heat, start by sautéing onions (mine were from the freezer) and add your hash, once onions are translucent add in spinach until wilted. Add 3 scrambled eggs and stir semi-frequently until the eggs are set but still creamy. Add in tomatoes and olives and stir. Add little feta cheese and stir just enough so cheese is all up in that scramble.
Serve with a little more feta and chives on top + sea salt and enjoy!
For more delicious recipes check out my cookbook Eat Real Food. It has 75+ recipes featured and everything is gluten free and dairy free. Most recipes are paleo and Whole 30 compliant. It also has a delicious dessert section, too! Order here.
