A fresh and delicious version of a classic mediterranean scramble egg dish made with spinach, bacon, tomatoes, olives and feta cheese.
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.
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.
Mediterranean Scramble
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 easily.
And since we love these flavors and make things like 20 Minute Mediterranean Chicken Pesto Pasta and Mediterranean Fish Bake as well as other recipes like Carrot Salad with Feta & Olives often, I usually always have the ingredients on hand.
To make this you’ll need:
- eggs
- onion
- bacon
- olives
- tomatoes
- fresh spinach
- feta cheese
As well as basics like garlic, milk or water, pepper, and salt to taste.
And oh, my goodness – 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.
Once you make this, you might find like I did that regular scrambled eggs are rather boring. Be warned.
Mediterranean Scramble with Spinach & Bacon
Ingredients
- 4 slices bacon
- 1/4 cup diced onion
- 1 clove garlic minced
- 6 eggs
- 2 tablespoons milk {or water}
- 1/2 teaspooons black pepper
- 1/2 cup olives quartered - regular or kalamata
- 1/2 cup chopped fresh tomatoes
- 3 cups fresh spinach
- 1/3 cup crumbled feta cheese
- salt to taste though it doesn't need much with the salty feta
Instructions
- 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 with milk or water and 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.
Nutrition
Other Breakfast Recipes to Make:
- Freezer Mediterranean Breakfast Wraps
- Delicious Overnight Scrambled Eggs with Spinach
- Asparagus and Ham Egg Cups with Easy Hollandaise Sauce
- Simple Healthy Buckwheat Oat Granola Bark with Nuts & Seeds
- Amazing Whole Wheat Sourdough Waffles Recipe
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Joyce @ It's Your Life says
I’m featuring this post tonight on Real Food Fridays, thanks for posting.
Susie says
This is SO good! I made it for breakfast this morning and everyone loved it! Thank you.
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!
Jami says
So glad you liked it, Vicki!
Joyce @ It's Your Life says
This is different which is good, I never thought of putting tomatoes with eggs. Love for you to share this, and some of your organic gardening posts on Real Food Fridays.
http://yourlife7.blogspot.com/2014/02/real-food-fridays-25-link-up-giveaway.html
Jami says
Thanks, Joyce, I will! 🙂
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.
angi 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.
Jami says
Ha! I’ve had that same response, too, Angi, though most often it was from our own kids. 🙂 So glad they both like dishes like this now!
Diana 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!
Jami says
So glad to help, Diana, though I’m sorry to hear about your mom. 🙁 This should be a nice way to use your fresh eggs!
Lisa says
This looks delicious!