Mediterranean Diet Scrambled Eggs with Vegetables and Bacon
Elevate your breakfast game with this hearty and nutritious Mediterranean Diet Scrambled Eggs with Vegetables and Bacon recipe. Packed with colorful veggies like red bell pepper, zucchini, spinach, and juicy cherry tomatoes, this dish is a celebration of vibrant flavors and healthy eating. Turkey bacon adds a smoky, protein-packed touch, while crumbled feta cheese and fragrant fresh basil bring Mediterranean-inspired flair to every bite. These fluffy scrambled eggs are cooked in extra virgin olive oil, keeping the dish light yet rich in healthy fats. Ready in just 25 minutes, this protein-rich breakfast is perfect for busy mornings or relaxed weekend brunches. Serve it as is for a wholesome start to your day, or pair it with crusty whole-grain bread for an even heartier meal. Keywords: Mediterranean diet, scrambled eggs, turkey bacon, vegetables, healthy breakfast, quick recipes.
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Recipe Information
Ingredients
- 4 slices turkey bacon
- 1 tablespoon extra virgin olive oil
- 6 large eggs
- 1 red bell pepper
- 1 small zucchini
- 10 cherry tomatoes
- 2 cups spinach
- 0.5 cup feta cheese, crumbled
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 fresh basil leaves
Instructions
Chop the turkey bacon into bite-sized pieces and set aside.
Dice the red bell pepper and zucchini, and cut the cherry tomatoes in half.
In a large skillet, heat the olive oil over medium heat. Add the turkey bacon to the skillet and cook until crispy, about 5-6 minutes. Remove the bacon from the skillet and set aside.
In the same skillet, add the diced red bell pepper and zucchini. Sauté for 3-4 minutes or until the vegetables begin to soften.
Add the cherry tomatoes to the skillet, sauté for an additional 2 minutes, then add the spinach and cook until wilted.
In a bowl, whisk the eggs until well beaten. Season with salt and black pepper.
Lower the heat to medium-low and pour the eggs over the sautéed vegetables in the skillet. Stir gently and continuously as the eggs begin to scramble, folding them over the vegetables.
When the eggs are almost set but still slightly runny, fold in the cooked turkey bacon and crumbled feta cheese. Cook until the eggs are just set.
Remove from heat and distribute the scrambled eggs among serving plates.
Garnish with fresh basil leaves and serve immediately.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 5329 mg | 232% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 57.7 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 1558 mg | 120% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 6472 mg | 138% | |
*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.
