Mediterranean Egg Scramble with Spinach & Bacon
A fresh and delicious version of a classic mediterranean egg scramble made with spinach, bacon, tomatoes, olives and feta cheese.
Servings: 4 servings
Calories: 262kcal
Equipment
- Cutting board and chef's knife
- Well-seasoned cast iron pan or nonstick skillet
Ingredients
- 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)
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 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.
Notes
How to Keep Scrambled Eggs Warm without Turning Gray:
-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.
Nutrition
Serving: 1cup | Calories: 262kcal | Carbohydrates: 5g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 272mg | Sodium: 664mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2740IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 2mg