Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (28)
Olive Oil Scrambled Eggs with Feta and Tomatoes
NUTRITION · PER SERVING10M COOK
CAL 22%·PRO 44%
CARBS 9G9% OF CAL
3G FIBER4G SUGAR3G OTHER
FAT 35G72% OF CAL
13G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Scrambled eggs cooked in olive oil with fresh cherry tomatoes and creamy feta cheese. A Mediterranean-inspired breakfast that's elegant enough for brunch and ready in 10 minutes.
maingreekegg disheggs🍳 skilletgluten freevegetarian
View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 tablespoon extra-virgin olive oil
- 2 tablespoons diced onion
- 1/2 cup cherry tomatoes (halved)
- 2 eggs (beaten)
- kosher salt (to taste)
- black pepper (to taste)
- 2 oz. feta cheese (crumbled (about 1/4 cup))
- 1 tablespoon chopped fresh parsley (or dill, basil, or chives)
- more extra olive oil, feta, and parsley, for serving (optional)
At a glance
PER SERVING · TIME 10M
CAL 22%·PRO 44%
CARBS 9G9% OF CAL
3G FIBER4G SUGAR3G OTHER
FAT 35G72% OF CAL
13G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 2031mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 348mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2031MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.