Mediterranean Diet Scrambled Eggs with Paprika
Elevate your breakfast game with Mediterranean Diet Scrambled Eggs with Paprika, a vibrant, nutritious twist on a classic morning meal. Packed with wholesome ingredients like fresh spinach, juicy cherry tomatoes, and creamy feta cheese, this recipe is brimming with Mediterranean flavor. Smoked paprika adds a subtle, smoky depth, while olive oil enhances the richness of the dish. Ready in just 20 minutes, these perfectly seasoned scrambled eggs are combined with sautéed vegetables for a satisfying and protein-packed start to your day. Garnished with fresh parsley for a bright finish, this recipe is ideal for health-conscious eaters looking to incorporate Mediterranean diet principles into their routine. Perfect for two, this quick and flavorful dish delights the palate while supporting balanced eating.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 0.5 cup (diced) red bell pepper
- 0.5 cup (halved) cherry tomatoes
- 1 cup (fresh) spinach
- 0.25 cup (crumbled) feta cheese
- 2 tablespoons milk
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Crack the eggs into a mixing bowl, add the milk, salt, black pepper, and smoked paprika. Whisk them together until fully combined and slightly frothy.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced red bell pepper and sauté for about 3 minutes until they start to soften.
Add the cherry tomatoes to the skillet and cook for another 2 minutes, stirring occasionally, until they are slightly softened.
Add the spinach to the skillet and cook for 1-2 minutes until wilted. Remove the vegetable mixture from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet. Pour in the egg mixture and let it sit undisturbed for about 30 seconds until the edges start to set.
Using a spatula, gently stir the eggs, pushing them from the edges towards the center while continually stirring for about 3-4 minutes until they are mostly cooked but still moist.
Add the sautéed vegetables and crumbled feta cheese to the scrambled eggs. Stir gently to combine and cook for an additional 1-2 minutes until everything is heated through.
Taste and adjust seasoning if necessary. Serve immediately by transferring to a plate and garnishing with fresh parsley.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 382 mg | 29% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 915 mg | 19% | |
*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.
