Mediterranean Scrambled Eggs with spinach, tomato, and feta is the perfect breakfast to make when you are short on time but still want to enjoy a delicious and flavorful meal. Loaded with vibrant and bold Mediterranean ingredients, this scrambled egg recipe makes regular eggs more interesting.
Ready in less than 10 minutes (including prep!) with a few simple ingredients, this quick and easy breakfast will give you energy that will last all morning and will leave you feeling full and satisfied.
Why You’ll Love Mediterranean Scrambled Eggs
- It’s fast and easy to make. After you roll out of bed to get ready for your day, a quick breakfast is essential — especially if you’re running late. This Mediterranean scrambled egg recipe is ready in under 10 minutes (with prep!), so it can keep you on track.
- Loaded with Mediterranean flavors. A classic omelet is great, but these Mediterranean eggs are better. Fresh tomatoes bring flavor and juiciness, while spinach adds a green kick. Add in the tang of feta cheese, and you’ve got a well-balanced meal that’s as nutritious as it is delicious.
- It makes scrambled eggs exciting. Plain scrambled eggs make a great breakfast but adding in vegetables is one of the best things to switch things up. Not only does it boost the nutrition of your breakfast with added vitamins and minerals — it also keeps breakfast interesting!
Ingredient Notes
To make quick and easy Mediterranean scrambled eggs, you will need the following ingredients (full measurements in recipe card below):
- eggs
- vegetable oil - for cooking the eggs.
- tomato - you will need to remove all the seeds so that the eggs don't get too soggy.
- baby spinach
- feta cheese - feel free to substitute with goat cheese if you prefer.
- salt and pepper
Scrambled Egg Add-Ins
These scrambled eggs are completely customizable too. Keep the Mediterranean flair and add in more ingredients like:
- chopped asparagus
- kalamata olives
- chopped ham, bacon, or sausage
- quinoa or riced cauliflower
- eggplant or zucchini
How to Make the Best Mediterranean Scrambled Eggs
- Sauté vegetables. Heat oil in a frying pan on medium heat. Add tomatoes and spinach and sauté until the spinach is wilted, about 1 minute.
- Add eggs. Add eggs and use a spatula to mix together and scramble, about 30 seconds.
- Add feta. Add feta cheese, and continue to cook until the egg is cooked to your preference.
- Season. Season with salt and pepper, to taste. Top with fresh herbs such as chopped dill or parsley, if desired.
How to Serve
Enjoy this Mediterranean scramble on its own, or pair it with:
You can even make a breakfast wrap by stuffing the Mediterranean scramble inside a tortilla, similar to this Vegan Hummus Wrap, or stuff them into tortillas and fry on the pan for a Mediterranean version of these Breakfast Quesadillas.
Storing Instructions
Mediterranean scrambled eggs are best enjoyed fresh, but they will last in the fridge for up to 3 days. To reheat, microwave them on medium until warmed through or heat them in a covered pan over the stove.
More Egg Recipes
- 20 Best Egg Recipes
- Egg Muffins
- Egg and Potato Breakfast Casserole
- Vegetable Frittata
- Deviled Eggs
- Egg Salad Sandwich
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Mediterranean Scrambled Eggs
- Total Time: 9 minutes
- Yield: 1-2 servings
- Diet: Vegetarian
Description
Mediterranean Scrambled Eggs with spinach, tomato, and feta is loaded with flavor and a quick and easy breakfast to make in under 10 minutes (with prep!).
Ingredients
- 1 tablespoon vegetable oil
- ⅓ cup tomato, diced and seeded (roughly ½ medium tomato)
- 1 cup baby spinach
- 3 eggs
- 2 tablespoons feta cheese, cubed
- salt and pepper (to taste)
Instructions
- Heat oil in a frying pan on medium heat. Add tomatoes and spinach and sauté until the spinach is wilted, about 1 minute.
- Add eggs and use a spatula to mix together and scramble, about 30 seconds.
- Add feta cheese, and continue to cook until the egg is cooked to your preference.
- Season with salt and pepper, to taste. Top with fresh herbs such as chopped dill or parsley, if desired.
Notes
How to store: Mediterranean scrambled eggs are best enjoyed fresh, but they will last in the fridge for up to 3 days. To reheat, microwave them on medium until warmed through or heat them in a covered pan over the stove.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Julia says
Wow this looks really delicious. I'll have to try
Sam | Ahead of Thyme says
Thanks, Julia!
Julia says
Oooh those eggs look divine! Thanks for the recipe!
Sam | Ahead of Thyme says
Thanks, Julia! 🙂
Shannon says
I LOVE eggs too! Generally I use 1 yolk to every 2 whites to avoid the extra cholesterol and reduce calories. I save the yolks for baking bread, which I also love to do! This recipe sounds amazing and I cannot wait to try it out! Might add a little swiss and sriracha in there too! 🙂
Sam | Ahead of Thyme says
That's a great idea for cutting down on cholesterol! Thanks for the tip! 🙂
Cookilicious says
perfect breakfast recipe! thanks for sharing. Mornings are so busy that I am always on the lookout for such simpler recipes which are tasty as well..
Sam | Ahead of Thyme says
Thanks! This is the perfect recipe for you on a busy morning 🙂
Miranda Nahmias says
Yummmm! Just pinned 🙂
Sam | Ahead of Thyme says
Thanks for the share, Miranda!
heidi says
your recipes are amazing, my husband is a cheese monger so of course we love anything with cheese
Sam | Ahead of Thyme says
Thank you so much, Heidi! I am so happy to hear that you like my recipes 🙂