Scrambled Eggs With a Greek Flair |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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I make this almost every weekend. Listed are the veggies I normally use, but honestly I use whatever vegetables are in the refrigerator most mornings. It's a scramble because I have never mastered the omelet but I am sure it would be good that way too! Although it does not have a Greek Flair we often top it with a nice red salsa. Ingredients:
1/4 cup bell pepper, finely sliced (green or red) |
2 garlic cloves, chopped |
1/4 cup yellow onion, finely sliced |
1 tablespoon olive oil |
1 cup zucchini, sliced into bite sized pieces (or squash of your choice) |
1/4 cup fresh tomato, diced |
5 eggs, whisked together |
2 tablespoons pitted kalamata olives, sliced |
crumbled feta cheese, to taste |
salt & pepper, to taste |
Directions:
1. Warm olive oil in frying pan over medium/high heat (gas 8).
2. Once sizzling hot (I test by dropping small amount of water into oil) put onions, garlic and bell peppers into pan, sauté until lightly browned.
3. Add zucchini and cook until zucchini is slightly softened but still firm.
4. Mix in tomatoes and olives.
5. Add eggs, salt and pepper to taste, then cook until eggs are no longer wet .
6. Remove from pan and sprinkle with Feta to taste.
7. I frequently serve this with Bacon or sausage and whole grain toast.
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