* 1/2 Tablespoon oil * ½ Tablespoon butter * 2 spring onions, chopped * 1 bell pepper (or 3 mini bell peppers), chopped * 1/2 teaspoon dried oregano * 4 eggs * ~ 10 cherry tomatoes, quartered * 2 Tablespoons sliced black olives * 1 Tablespoon capers * 75 g (~ 2 ½ oz) crumbled feta cheese * Black pepper * Few sprigs fresh parsley, chopped * 1 Tablespoon pumpkin seeds * To serve: buttered toast (optional)
# Instructions
* Warm the oil and butter in a non-stick frying pan, and add the chopped onions and pepper, along with the dried oregano. Cook for a minute or two over a medium heat. * Then crack the eggs into the pan, and also add the cherry tomatoes, olives, capers, feta, and a generous amount of black pepper. Break the egg yolks, and stir gently to combine. Cook for a few minutes over a medium-low heat, until cooked to your liking. * Add the fresh parsley just before serving, and serve on buttered toast, scattered with a few pumpkin seeds.
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# Full recipe available here, plus more ideas for mix-ins: [https://www.easycheesyvegetarian.com/mediterranean-scrambled-eggs/](https://www.easycheesyvegetarian.com/mediterranean-scrambled-eggs/)
# Ingredients
* 1/2 Tablespoon oil
* ½ Tablespoon butter
* 2 spring onions, chopped
* 1 bell pepper (or 3 mini bell peppers), chopped
* 1/2 teaspoon dried oregano
* 4 eggs
* ~ 10 cherry tomatoes, quartered
* 2 Tablespoons sliced black olives
* 1 Tablespoon capers
* 75 g (~ 2 ½ oz) crumbled feta cheese
* Black pepper
* Few sprigs fresh parsley, chopped
* 1 Tablespoon pumpkin seeds
* To serve: buttered toast (optional)
# Instructions
* Warm the oil and butter in a non-stick frying pan, and add the chopped onions and pepper, along with the dried oregano. Cook for a minute or two over a medium heat.
* Then crack the eggs into the pan, and also add the cherry tomatoes, olives, capers, feta, and a generous amount of black pepper. Break the egg yolks, and stir gently to combine. Cook for a few minutes over a medium-low heat, until cooked to your liking.
* Add the fresh parsley just before serving, and serve on buttered toast, scattered with a few pumpkin seeds.