Prep 10 mins
Cook 15 mins
I make this almost every weekend. Listed are the veggies I normally use, but honestly I 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.
- 1⁄4 cup bell pepper, finely sliced (green or red)
- 2 garlic cloves, chopped
- 1⁄4 cup yellow onion, finely sliced
- 1 tablespoon olive oil
- 1 cup zucchini, sliced into bite sized pieces (or squash of your choice)
- 1⁄4 cup fresh tomato, diced
- 5 eggs, whisked together
- 2 tablespoons pitted kalamata olives, sliced
- crumbled feta cheese, to taste
- salt & pepper, To taste
- Warm olive oil in frying pan over medium/high heat (gas 8).
- Once sizzling hot (I test by dropping small amount of water into oil) put onions, garlic and bell peppers into pan, sauté until lightly browned.
- Add zucchini and cook until zucchini is slightly softened but still firm.
- Mix in tomatoes and olives.
- Add eggs, salt and pepper to taste, then cook until eggs are no longer "wet".
- Remove from pan and sprinkle with Feta to taste.
- I frequently serve this with Bacon or sausage and whole grain toast.
This was EGGSELLENT :D 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.