Mediterranean Scrambled Eggs
This Mediterranean Scrambled Eggs recipe is a hearty and flavorful breakfast dish made with golden sautéed potatoes, red bell pepper, black olives, creamy ricotta, and fresh parsley. Served with toasted crusty bread, it's a perfect combination of comfort and vibrant Mediterranean taste—ready in just 30 minutes.
Servings 4
Calories 320kcal
Ingredients
- 1 tsp extra virgin olive oil
- 1 tsp butter
- 3 medium new potatoes thinly sliced
- ¼ large red bell pepper finely chopped
- 8 black olives finely chopped
- ½ bunch fresh parsley chopped
- 50 g ricotta
- 6 eggs
- Salt and pepper to taste
- 4 slices crusty bread
- 4 tsp butter or extra virgin olive oil for serving
Instructions
- Heat the olive oil and butter in a non-stick pan over medium heat. Add the sliced potatoes and fry for about 15 minutes until golden brown. Add the red pepper and olives, and cook for another 4 minutes.
- In a medium bowl, whisk together the parsley, ricotta, and eggs. Pour the egg mixture into the pan with the potatoes. Cook for about 3 minutes, stirring every 30 seconds, until the eggs are set but still moist. Season with salt and pepper to taste.
- Toast the crusty bread. Spread each slice with 1 tsp of butter or drizzle with 1 tsp of extra virgin olive oil. Serve alongside the scrambled eggs.
Nutrition
Calories: 320kcal | Carbohydrates: 34g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 255mg | Sodium: 622mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 475IU | Calcium: 101mg | Iron: 4mg