Mediterranean Scramble with Spinach & Bacon

Mediterranean Scramble with Spinach & Bacon - An Oregon Cottage

We don’t go out to restaurants often, but when we do it’s often for a brunch date to a nearby eatery called The Pump. It’s a remodeled garage full of antiques, road signs and great food. Brian has tried a number of things from the menu, but I always get their version of a Mediterranean scramble, an egg dish made with fresh spinach, tomatoes, olives, feta and – what sets it apart in my opinion – bacon. You know how they say everything tastes better with bacon? Yeah, that.

Mediterranean Scramble with Spinach & Bacon - An Oregon Cottage

But remember how I said we don’t eat out much? Months and months would go by with no mediterranean scramble so I finally decided to recreate it at home. And oh, my goodness – why did I wait? Seriously, this is SO good and I love that it’s full of fresh vegetables in the morning. It’s a great way to start the day.

Mediterranean Scramble with Spinach & Bacon - An Oregon Cottage

Once you make this, you might find that regular scrambled eggs are rather boring. Be warned.


Mediterranean Scramble with Spinach & Bacon

  • 4-5 slices bacon
  • 1/4 c. diced onion
  • 1 clove garlic, minced
  • 6 eggs
  • 2 Tb. milk {or water}
  • 1/2 tsp. black pepper
  • 1/2 c. olives, quartered – regular or kalamata
  • 1/2 c. chopped fresh tomatoes
  • 3 c. fresh spinach
  • 1/3 c. crumbled feta cheese
  • salt to taste (thought it doesn’t need much with the salty feta)
  1. Cook the bacon in a medium to large skillet until crisp. Remove from skillet, drain, crumble and set aside.
  2. Add onion and garlic to bacon fat in skillet and cook for medium-low heat until softened and starting to brown.
  3. Whisk eggs with milk or water and black pepper. Add to skillet and gently scramble with the onions.
  4. When the eggs are almost set, add spinach and fold in. Cover and let cook about a minute for spinach to wilt. Add in the remaining ingredients along with reserved bacon pieces and gently mix all together just until warmed through.
  5. Transfer to individual plates or a platter, sprinkle with a bit more feta, if desired, and serve passing salt as needed.

Serves 4


Sharing this at Real Food Fridays


  1. says

    This is so completely perfect! I was just sitting here wondering what I could fix that’s easy for supper (my mother is in the hospital and I am worn out), and my chickens have stepped up in their egg laying so I actually have more than a dozen. Thank you thank you thank you!

  2. says

    Looks yummy! We always add lots of sutff to our eggs. My daughter had a friend stay with us a couple of days and I made eggs the first morning with swiss chard, garlic, some leftover cubed potatoes, and bacon. The next morning when I said I was making eggs again, the friend said “Can you just make normal eggs?” It was pretty funny.

  3. Kari J. says

    Oh my goodness. I am so making this as soon as I get some spinach. I’m sure no one but me, my husband & one of my older sons will eat it, since most of my kids are the “plain eggs” type, but that just means more for us, right? :)

    Do I dare ask how goes the power outage? I keep thinking of you cooking on your wood stove insert — ingenious, in my opinion. Hope y’all are keeping warm.

  4. Vicki says

    Thank you for your great blog and yummy recipes. We had this for dinner-it was awesome and everyone loved it! God bless you!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>