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Mediterranean Egg Scramble

August 11, 2011
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Here’s one I made up as I went along. But it turned out so good, I think you should try it! This recipe makes enough for one person (if you’re hungry)–or share it with someone ya love and serve with fresh melon slices.

Ingredients:
3 eggs
1 Tablespoon water
1 Tablespoon red bell pepper, chopped
1 Tablespoon fresh mushrooms, cleaned and chopped
1 Tablespoon purple onion, chopped
1 Tablespoon zucchini, diced
1 fresh garlic clove, minced
1 Tablespoon extra virgin olive oil
2 slices whole wheat bread
1/4 cup feta cheese, crumbled
1 Tablespoon fresh tomato, diced
1 Tablespoon green onion, diced
Freshly ground black pepper and garlic salt, to taste

Directions:

  • In a small bowl, whisk together eggs and water. Set aside.
  • Heat olive oil in a large skillet over medium heat.
  • Add bell pepper, mushroom, purple onion, zucchini, and garlic.
  • Saute 8 minutes or until tender.
  • Pour in eggs and cook 5 minutes, stirring occasionally with a spatula.
  • Season with garlic salt and pepper.
  • Toast bread slices (and butter ’em if ya wanna).
  • Places toast (open-faced) on a plate and top with cooked egg mixture.
  • Sprinkle with feta, tomato, and green onions.
  • Dig in!
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