Name: Mediterranean Egg Scramble with Zucchini, Bell Pepper, Olives & Feta
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkgs crumbled feta cheese; 12 eggs; ⅓ cup Kalamata olives, pitted; 1 ½ orange bell peppers; 2 shallots; 12 sun-dried tomatoes, oil-packed; 3 medium zucchini squash; black pepper; extra virgin olive oil; oregano, dried; salt

Mediterranean Egg Scramble with Zucchini, Bell Pepper, Olives & FetaMediterranean Egg Scramble with Zucchini, Bell Pepper, Olives & Feta — a 25-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

1 ½ (113 g) pkgs crumbled feta cheese

12 eggs

⅓ cup Kalamata olives, pitted

1 ½ orange bell peppers

2 shallots

12 sun-dried tomatoes, oil-packed

3 medium zucchini squash

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Roughly chop olives and sun-dried tomatoes. Place both in a small bowl and set aside.

Wash, dry, trim, and small dice zucchini. Place in a medium bowl.

Wash, dry, trim, and seed bell peppers; small dice. Add to the bowl with the zucchini.

Preheat a large skillet over medium-high heat.

While the skillet heats up, peel and mince shallots. Add to the bowl with the veggies.

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies and cook, stirring occasionally, until softened, 5-6 minutes. (Reserve bowl for the next step.)

Meanwhile, crack eggs into the reserved bowl, then season with spices. Whisk until smooth.

When the veggies are soft, pour the egg mixture into the skillet and scramble using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny.

Remove skillet from heat, add olives and sun-dried tomatoes, then gently stir to combine the scramble.

To serve, divide scramble between plates or bowls and top with feta. Enjoy!

Open this recipe in Flambette