Mediterranean Diet Scrambled Eggs with Bacon and Potatoes
Elevate your breakfast game with this Mediterranean Diet Scrambled Eggs with Bacon and Potatoes—a wholesome and flavorful dish packed with vibrant ingredients! Featuring golden sautéed new potatoes, crispy turkey bacon, and creamy scrambled eggs, this recipe brings a healthy twist to breakfast classics. Fresh baby spinach, juicy cherry tomatoes, and crumbled feta cheese add bursts of color and Mediterranean flair, while olive oil ensures a heart-healthy base. Perfectly seasoned and garnished with parsley, this dish comes together in under 30 minutes, making it an ideal option for busy mornings or leisurely weekend brunches. Serve with whole-grain toast for a nutrient-rich start to your day! Keywords: Mediterranean diet, scrambled eggs, turkey bacon, potatoes, healthy breakfast, high-protein breakfast.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 medium small new potatoes
- 4 slices turkey bacon
- 6 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 0.5 cup crumbled feta cheese
- 2 tablespoons fresh parsley
Instructions
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Wash and cube the potatoes into bite-sized pieces. Add them to the skillet and sauté with a pinch of salt until golden brown and tender, about 10-12 minutes, stirring occasionally.
In another small skillet, add turkey bacon slices and cook them until crispy. Remove, chop into bite-sized pieces, and set aside.
While the potatoes and bacon are cooking, beat the eggs with milk, salt, and pepper in a large bowl until well combined.
Halve the cherry tomatoes and set aside. Roughly chop the fresh parsley, reserving for garnish.
Once the potatoes are done, push them to one side of the skillet, add the remaining 1 tablespoon of olive oil to the cleared side.
Pour the egg mixture into the skillet and gently stir to scramble, cooking until the eggs are just set, about 3-5 minutes.
Add the bacon pieces, cherry tomatoes, and baby spinach to the skillet with the eggs and potatoes, folding everything gently together until the spinach is wilted.
Sprinkle crumbled feta cheese over the top and cook for an additional 1 minute until the cheese is slightly melted.
Remove from heat and garnish with fresh parsley before serving. Enjoy with whole-grain toast or as is for a nutritious breakfast!
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1239 mg | 413% | |
| Sodium | 3556 mg | 155% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.9 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 599 mg | 46% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2027 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
