Ingredients
-
1/4
-
2
-
1/4
-
1
-
1
-
1/4
-
5
-
2
-
-
-
-
-
-
-
Directions
Scrambled Eggs With a Greek Flair, I make this almost every weekend Listed are the veggies I normally use, but honestly use whatever vegetables are in the refrigerator most mornings It’s a scramble because I have never mastered the omelet but I am sure it would be good that way too! Although it does not have a Greek Flair we often top it with a nice red salsa , This was EGGSELLENT 😀 I omitted the onion and tomato b/c I was out, and used orange bell pepper This was a fabulous dish – made a little extra for dinner and served with hummus, naan and cucumber/dill yoghurt This is going in our regular rotation
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Steps
|
1
Done
|
Warm Olive Oil in Frying Pan Over Medium/High Heat (gas 8). |
|
2
Done
|
Once Sizzling Hot (i Test by Dropping Small Amount of Water Into Oil) Put Onions, Garlic and Bell Peppers Into Pan, Saut Until Lightly Browned. |
|
3
Done
|
Add Zucchini and Cook Until Zucchini Is Slightly Softened but Still Firm. |
|
4
Done
|
Mix in Tomatoes and Olives. |
|
5
Done
|
Add Eggs, Salt and Pepper to Taste, Then Cook Until Eggs Are No Longer "wet". |
|
6
Done
|
Remove from Pan and Sprinkle With Feta to Taste. |
|
7
Done
|
I Frequently Serve This With Bacon or Sausage and Whole Grain Toast. |
