This Mediterranean Egg Scramble is a healthy way to start your day or would be a great lunch or dinner. Eggs are scrambled with roasted red peppers, red onion, spinach, feta cheese, za’atar and a Mediterranean quinoa blend. You will love this flavor packed egg recipe!
If you like eggs you are in for a treat. Today’s Mediterranean Egg Scramble recipe is a fun twist on traditional scrambled eggs.
This is a versatile recipe that works great for breakfast but also a meal like lunch or dinner.
You can modify this egg scramble to your tastes by switching out the vegetables, add a different cheese or spice.
If you are looking for a quick breakfast or meal option egg scrambles are a great option. This recipe comes together in under 15 minutes.
If you prep your ingredients beforehand you can have it on the table in under 10 minutes. I added a quinoa blend to this egg scramble which I loved because it adds a healthy grain to the dish.
You can leave that out if you want or sub in a different grain.
I love adding a Mediterranean twist to eggs like in this Lebanese Potato and Egg Recipe, Mediterranean Frittata or this Sun-dried Tomato Goat Cheese Frittata.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Vegetables: These scrambled eggs mixes garlic, red onions and roasted red peppers. You can easily modify to whatever vegetables you have on hand.
- Eggs: This dish uses 4 eggs. You can easily double or triple this recipe and use more eggs!
- Greens: I added spinach to these eggs. You can also use arugula, swiss chard or kale or skip the greens.
- Cheese: Feta cheese adds a creamy, savory flavor to the eggs. I like to use freshly crumbled feta cheese.
- Grains: The grains in these eggs are a quinoa blend. You can easily leave out the grains or add bulgur wheat, or brown rice.
- Spices: I like to add za’atar or a Greek seasoning blend to these eggs.
How to Make Mediterranean Scrambled Eggs
Step 1: Sauté: Heat the 1 Tablespoon olive oil over medium heat. Add the garlic and saute for 2 minutes. Add in the onion and roasted red peppers and continue to sauté for another minute.
Step 2: Whisk Eggs: Whisk the 4 eggs until smooth and combined.
Step 3: Cook Eggs & Veggies: Pour in the eggs into the skillet with the onion and roasted red peppers. Let the eggs cook for a few seconds without stirring. Use a rubber spatula and pull it across the bottom of the pan to form the large curds. Stir in the spinach, quinoa, feta cheese, za’atar, salt and pepper.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Use the spatula to scrape the bottom and sides of the pan often to form more soft curds.
Step 4: Serve: Once the eggs are mostly set remove from the stove and serve with fresh parsley, extra za’atar and crushed red pepper {optional}.
Recipe Modifications
- Cheese: I used feta cheese in this recipe but it would be great with goat cheese, shredded mozzarella or Parmesan cheese.
- Vegetables: I love adding whatever vegetables that I have on hand. I like adding bell peppers, tomatoes, sun-dried tomatoes, carrots, broccoli or artichokes.
- Herbs: Fresh herbs are always a nice addition to eggs. I added parsley but I think that fresh basil and oregano work nicely too.
- Spices: If you don’t want to use za’atar you could try a sumac, Greek seasoning, Italian seasoning or oregano.
- Grains: I added a quinoa blend to my egg scramble but there are a lot of nice options. You could ask brown rice, bulgur, spelt, freekeh or Amaranth.
Storage Tips
Store leftovers in an airtight container for up to 3 days. You can reheat in a skillet on low heat.
More Egg Recipes
Mediterranean Egg Scramble
Ingredients
- 1 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons red onion, minced
- 2 tablespoons roasted red peppers, finely chopped
- 4 eggs, beaten
- 1/2 cup of fresh spinach, chopped
- 2 tablespoons feta cheese, crumbled
- 1/4 cup of quinoa or grain of your choice, optional
- 1/2 teaspoon za'atar or Greek seasoning of your choice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Heat the 1 Tablespoon olive oil over medium heat. Add the garlic and saute for 2 minutes. Add in the onion and roasted red peppers and continue to saute for another minute.
- Whisk the 4 eggs until smooth and combined.
- Pour in the eggs into the skillet with the onion and roasted red peppers. Let the eggs cook for a few seconds without stirring.
- Use a rubber spatula and pull it across the bottom of the pan to form the large curds. Stir in the spinach, quinoa, feta cheese, za'atar, salt and pepper.
- Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Use the spatula to scrape the bottom and sides of the pan often to form more soft curds. Once the eggs are mostly set remove from the stove and serve with fresh parsley, extra za'atar and crushed red pepper {optional}.
Notes
- I suggest making sure the ingredients like the red onion, spinach and roasted red peppers are finely chopped. It helps everything cook evenly with the eggs.
- Feel free to use whatever spices you like. I enjoy a Greek seasoning blended, Italian seasoning, dill or oregano.
- You can use a different cheese in place of the feta like goat cheese, Parmesan cheese or mozzarella cheese or leave that out all together.
My family loved this!
Hi Julia,
You look pretty in your profile picture. I read your blog and recipe. I have a question actually! I reviewed a saute pan and I am also going to buy this, my question is can I cook Egg Scramble in a saute pan? It is the pan: https://pantalking.com/cuisinart-saute-pan-review/ if you want to check.
Thank you for the kind words. Yes you can use that! If it isn’t non-stick just make sure that you use olive oil to coat the pan or a non-stick spray as eggs can stick pretty bad to saute pans! Let me know how you like it.
@Julia, Thank for answering my question. I’ll check it and let you know.