Zesty Mediterranean Scramble with Feta and Olives
This Zesty Mediterranean Scramble with Feta and Olives is a quick and flavorful breakfast that brings a taste of the Mediterranean to your morning. Fluffy scrambled eggs are elevated with salty feta and briny Kalamata olives, all served atop creamy avocado toast.
Equipment
- Toaster
- Small bowl
- Whisk
- Non-stick pan
- Spatula
Ingredients
Scramble
- 2 large eggs
- 1 tablespoon milk or cream (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped Kalamata olives
- dried oregano Pinch of
- Red pepper flakes (Optional: for a kick)
Toast
- 1 slice whole-wheat or sourdough bread
- 1/4 ripe avocado
- olive oil Drizzle of
Instructions
Preparation
- Toast your bread until golden and crisp.
- While the bread toasts, crack eggs into a bowl, add milk (if using), salt, pepper, and oregano, then whisk well.
Cooking the Scramble
- Heat a non-stick pan with a drizzle of olive oil over medium heat, then pour in the egg mixture.
- Let the eggs cook for 15-20 seconds without stirring until the edges begin to set.
- Gently push cooked egg from edges to the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- Continue cooking for 1-2 minutes until eggs are mostly set but still moist, then remove from heat.
- Immediately stir in the crumbled feta cheese and chopped Kalamata olives to prevent overcooking.
Assembly
- Mash the avocado onto your toasted bread.
- Top the avocado toast with the prepared Mediterranean scrambled eggs and any desired toppings like red pepper flakes.
- Serve warm and enjoy your zesty scramble.
Notes
For an extra boost of flavor, add a squeeze of fresh lemon juice over the eggs before serving. If you prefer a creamier scramble, use a bit more milk or cream. Watch the heat carefully to avoid overcooking the eggs, as they can become rubbery quickly. This recipe is easily adaptable for more servings; simply increase ingredient quantities proportionally.