Mediterranean Scrambled Eggs |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This recipe came about by combining a number of things that I enjoy but hadn't used in eggs before. It also gets more vegetables into my diet! Ingredients:
1 cup black olives, chopped |
1 cup cremini mushroom, chopped |
1/2 cup sun-dried tomato, packed in oil, chopped |
3 cups baby spinach leaves, chopped |
8 eggs |
1/2 cup feta cheese, crumbled |
Directions:
1. Preheat a large non stick skillet over medium high heat.
2. Add olives, mushrooms and sundried tomatoes to the pan. Sauté these ingredients until the majority of the oil and liquid is absorbed by the mushrooms.
3. Add spinach to the skillet and sauté briefly until the spinach has wilted.
4. Add the eggs to the pan and mix around until the ingredients are well incorporated. Turn heat down to medium low and let eggs cook for 30-45 seconds. Continue to scramble eggs until they are cooked to your preference.
5. Turn heat off. Add feta cheese and gently stir. Most will be melted but there will be some soft larger chunks.
6. Serve with sour cream and/or salsa if desired.
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