Mediterranean Diet Scrambled Eggs with Potatoes

Start your day with a burst of vibrant Mediterranean flavors with our Mediterranean Diet Scrambled Eggs with Potatoes! This wholesome breakfast recipe combines golden, crispy potatoes and fluffy scrambled eggs with a medley of fresh, nutrient-packed ingredients like spinach, cherry tomatoes, and red bell peppers. Infused with the rich aroma of oregano and topped with creamy feta cheese, this dish is both hearty and healthy. Cooked in heart-healthy olive oil and ready in just 35 minutes, it’s perfect for a quick, protein-rich breakfast or brunch. Garnished with fresh parsley, this one-pan wonder delivers bold flavor and Mediterranean-inspired goodness in every bite.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 tablespoons olive oil
• 2 medium small potatoes (such as Yukon Gold or red potatoes)
• 4 whole large eggs
• 0.5 cup red bell pepper
• 1 cup spinach leaves
• 0.5 cup cherry tomatoes
• 0.25 cup feta cheese
• 1 teaspoon fresh oregano or dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Wash and dice the potatoes into small cubes, about 1/2 inch in size.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Step 3

Add the diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until they are golden brown and tender.

Step 4

While the potatoes are cooking, crack the eggs into a mixing bowl and whisk until they are fully beaten.

Step 5

Add the salt, black pepper, and oregano to the eggs and stir to combine.

Step 6

Once the potatoes are cooked, remove them from the skillet and set aside.

Step 7

In the same skillet, add the remaining tablespoon of olive oil.

Step 8

Add the chopped red bell pepper and cook for 2-3 minutes until softened.

Step 9

Add the spinach leaves to the skillet and cook for 1-2 minutes, stirring constantly, until wilted.

Step 10

Add the cherry tomatoes to the skillet and cook for another 1-2 minutes until they begin to soften.

Step 11

Reduce the heat to low and return the cooked potatoes to the skillet.

Step 12

Pour the beaten egg mixture over the vegetables and potatoes in the skillet.

Step 13

Gently stir the mixture occasionally to scramble the eggs, about 3-4 minutes, or until they are cooked through to your desired consistency.

Step 14

Sprinkle the feta cheese over the top of the scrambled eggs and let it slightly melt.

Step 15

Garnish with fresh parsley before serving and enjoy!

Nutrition Facts

Serving size	(741.7g)

Amount per serving	% Daily Value*
Calories	906.2

Total Fat 56.9g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 777.4mg	0%
Sodium 1941.5mg	0%
Total Carbohydrate 66.5g	0%
Dietary Fiber 9.8g	0%
Total Sugars 6.7g
Protein 37.8g	0%

Vitamin D 166IU	0%
Calcium 384.4mg	0%
Iron 8.7mg	0%
Potassium 2128.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.1%

Protein: 16.3%

Carbs: 28.6%