A fresh and delicious version of a restaurant classic, mediterranean egg scramble is made with spinach, bacon, tomatoes, olives and feta cheese. It's a great option for breakfast, brunch, OR a quick and easy dinner!
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Our family doesn't go out to restaurants often, but when we do it's often a brunch date to a nearby restaurant called The Pump. It's a remodeled garage full of antiques, road signs and great food.
While everyone else has tried a number of things from the menu, I always get their version of a Mediterranean egg scramble, a dish made with fresh spinach, tomatoes, olives, feta and - the pièce de résistance - bacon.
You know how they say everything tastes better with bacon? Yeah, that. Though of course, you can leave it out if you want to.
But remember how I said we don't eat out much?
Months and months would go by with no mediterranean scramble, a scenario that I just found sad, so I finally decided to recreate it at home.
Was it surprising how easy this was to make at home? Not really - it's basically just a scramble, so I knew it would come together quickly.
Make Mediterranean Egg Scramble
Since we love Mediterranean flavors, I often make things like 20 Minute Mediterranean Chicken Pesto Pasta and Mediterranean Fish Bake, as well as other recipes like Carrot Salad with Feta & Olives, so I usually have the ingredients on hand to make this, too.
To make Mediterranean egg scramble you'll need the ingredients shown above in addition to salt and pepper to taste, of course.
What about Substitutions?
- Try chopped kale instead of spinach.
- Another flavorful cheese could be used instead of feta - parmesan would be good.
- Any olive will work - try Kalamata or green olives if you'd like a bit more flavor.
- To make this meatless, leave out the bacon.
- Replace the bacon with ground lamb or any kind of sliced sausage.
- Cutting board and chef's knife.
- Well-seasoned cast iron pan or nonstick skillet.
How to Make Mediterranean Egg Scramble
There are three easy steps to this scramble:
- Cook the bacon (if using).
- Sauté the onions and garlic in the bacon fat (or added oil if going meatless).
- Add the eggs and cook, stirring the spinach in right when the eggs are starting to set, letting them wilt a bit before stirring in the tomatoes, olives, feta, and reserved bacon.
Plate it up with more feta if you'd like and dig in!
My first thought when I made this at home was, "Why did I wait to make this?"
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.
However, I've also really loved through the years that it's also such a great last minute, healthy dinner idea, too!
Be warned though, once you make this, you might find like I did that regular scrambled eggs are kind of boring.
Mediterranean Egg Scramble with Spinach & Bacon FAQs
I use to do this all the time! But I recently learned that you should NOT be adding milk to eggs before scrambling. It doesn't make them fluffier, as I always thought, but instead can cause them to be rubbery and dilute the flavor of the eggs. (source)
Well, it's not milk, lol. There are actually two things you can do - one is to whisk in a lot of air before cooking and the second is to cook lower and slower. Fast cooking can result in rubbery eggs.
This has happened to me so many times! The best thing I've found is to slightly undercook the eggs (cook until set, but still have a moist sheen) and then set the pan of eggs, covered, into an oven on the lowest heat possible (170-200 degrees, depending on your oven). You should be able to keep them for about an hour.
Mediterranean Egg Scramble with Spinach & Bacon
- Cutting board and chef's knife
- Well-seasoned cast iron pan or nonstick skillet
- 4 slices bacon
- 1/4 cup diced onion
- 1 clove garlic, minced
- 6 eggs
- 1/2 teaspoon black pepper
- 3 cups fresh spinach, baby leaves or chopped
- 1/2 cup olives, quartered (regular or Kalamata)
- 1/2 cup fresh tomatoes, chopped
- 1/3 cup crumbled feta cheese
- salt to taste (though it doesn't need much with the salty feta)
- Cook the bacon in a medium to large skillet until crisp. Remove from skillet, drain, crumble and set aside.
- Add onion and garlic to bacon fat in skillet and cook for medium-low heat until softened and starting to brown.
- Whisk eggs well until foamy with a pinch of salt and the black pepper. Add to skillet and gently scramble with the onions.
- 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.
- Transfer to individual plates or a platter, sprinkle with a bit more feta, if desired, and serve passing salt as needed.