Breakfast Egg Vegetable Scramble with Wholegrain Avo Toast
Breakfast Egg Vegetable Scramble with Wholegrain Avo Toast
by DestinyCE
1 Comment
DestinyCE
Mediterranean Egg and Vegetable Scramble
Ingredients:
• 2 large eggs • 1 tablespoon extra-virgin olive oil • 1/4 cup red bell pepper, diced • 1/4 cup zucchini, diced • 1/4 cup cherry tomatoes, halved • 2 tablespoons red onion, finely chopped • 1/4 teaspoon dried oregano • Salt and pepper to taste • 2 tablespoons crumbled feta cheese (optional) • Fresh basil or parsley, chopped (for garnish)
Instructions:
1. In a small bowl, beat the eggs together with a pinch of salt and pepper. Set aside. 2. Heat the olive oil in a non-stick skillet over medium heat. 3. Add the red bell pepper, zucchini, cherry tomatoes, and red onion to the skillet. Sauté for about 4-5 minutes until the vegetables are slightly softened. 4. Sprinkle the dried oregano, salt, and pepper over the sautéed vegetables and stir to combine. 5. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Cook for about 1-2 minutes, gently stirring the eggs until they are scrambled and cooked through. 6. If desired, sprinkle the crumbled feta cheese over the eggs and vegetables and let it melt slightly. 7. Remove the skillet from heat and transfer the Mediterranean scramble to a serving plate. 8. Garnish with fresh basil or parsley for added freshness and flavor.
1 Comment
Mediterranean Egg and Vegetable Scramble
Ingredients:
• 2 large eggs
• 1 tablespoon extra-virgin olive oil
• 1/4 cup red bell pepper, diced
• 1/4 cup zucchini, diced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons red onion, finely chopped
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons crumbled feta cheese (optional)
• Fresh basil or parsley, chopped (for garnish)
Instructions:
1. In a small bowl, beat the eggs together with a pinch of salt and pepper. Set aside.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the red bell pepper, zucchini, cherry tomatoes, and red onion to the skillet. Sauté for about 4-5 minutes until the vegetables are slightly softened.
4. Sprinkle the dried oregano, salt, and pepper over the sautéed vegetables and stir to combine.
5. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Cook for about 1-2 minutes, gently stirring the eggs until they are scrambled and cooked through.
6. If desired, sprinkle the crumbled feta cheese over the eggs and vegetables and let it melt slightly.
7. Remove the skillet from heat and transfer the Mediterranean scramble to a serving plate.
8. Garnish with fresh basil or parsley for added freshness and flavor.