Mediterranean Diet Scrambled Eggs with Potatoes
Start your day with vibrant flavors and wholesome nutrition with this Mediterranean Diet Scrambled Eggs with Potatoes recipe! Packed with nutrient-rich ingredients like golden potatoes, sautéed red bell peppers, wilted spinach, juicy cherry tomatoes, and tangy feta cheese, this dish is a celebration of Mediterranean cuisine. Flavored with aromatic oregano and a hint of fresh parsley, every bite is bursting with flavor and goodness. Ready in just 35 minutes, it’s a great choice for a hearty breakfast or brunch, providing a balanced source of protein, vitamins, and healthy fats. Serve it hot and pair with whole-grain bread or fruit for an effortless Mediterranean-inspired meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium small potatoes (such as Yukon Gold or red potatoes)
- 4 whole large eggs
- 0.5 cup red bell pepper
- 1 cup spinach leaves
- 0.5 cup cherry tomatoes
- 0.25 cup feta cheese
- 1 teaspoon fresh oregano or dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and dice the potatoes into small cubes, about 1/2 inch in size.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until they are golden brown and tender.
While the potatoes are cooking, crack the eggs into a mixing bowl and whisk until they are fully beaten.
Add the salt, black pepper, and oregano to the eggs and stir to combine.
Once the potatoes are cooked, remove them from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the chopped red bell pepper and cook for 2-3 minutes until softened.
Add the spinach leaves to the skillet and cook for 1-2 minutes, stirring constantly, until wilted.
Add the cherry tomatoes to the skillet and cook for another 1-2 minutes until they begin to soften.
Reduce the heat to low and return the cooked potatoes to the skillet.
Pour the beaten egg mixture over the vegetables and potatoes in the skillet.
Gently stir the mixture occasionally to scramble the eggs, about 3-4 minutes, or until they are cooked through to your desired consistency.
Sprinkle the feta cheese over the top of the scrambled eggs and let it slightly melt.
Garnish with fresh parsley before serving and enjoy!
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 6.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 384 mg | 30% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2128 mg | 45% | |
*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.
