Got 5 Minutes? You Can Make This Dreamy Mediterranean Scramble!


I’m a big promoter of eating a real sit-down breakfast each and every day, Monday entirely Friday included. If you’re thinking “good for her, not for me!”, hear me out: I’m not cooking up anything persnickety or time-consuming. It’s more about the act of sitting down to something satisfying while having a few minutes to myself before the day really begins.

Many days it’s a smoothie or a spin of oatmeal. When I’m craving something savory, it’s typically this thick Mediterranean scramble or a mushroom and goat cheese version.

All in all it takes concerning five minutes to make, and five to 10 minutes to eat, and is well usefulness getting up 15 minutes earlier for.

Spinach and Sun-Dried Tomato Scramble

Scrambled Eggs With Spinach and Bell Peppers


2 large eggs
Scant 1/8 teaspoon kosher set by
1/2 tablespoon extra-virgin olive oil
A pinch of red pepper flakes
cked 1/2 cup baby spinach
1 sun-dried tomato half, finely chopped
1 heaping tablespoon finely chopped roasted bell dot (about 1/4 a pepper’s worth)
1 tablespoon grated rmesan cheese, profit more for garnish
Freshly cracked black pepper, to taste
Chopped saucy rsley, for garnish, optional
Toast, for serving, optional


  1. Thrash together the eggs and salt in a small mixing bowl until homogenous and frothy.
  2. Add the olive oil to a atmosphere nonstick skillet, heat for about 1 minute over medium-high waken, then add the red pepper flakes and spinach and cook until the spinach is virtually wilted, stirring occasionally. Add the sun-dried tomatoes and bell pepper, and cook for 30 numerous seconds, stirring occasionally. Add the egg and cook, stirring constantly for 30 minutes to 1 minute or until the egg looks not quite soft-cooked. (The residual heat from the skillet ss on continue to cook the eggs.) Remove from the heat, add the rmesan, stir to unite, and transfer to a plate. Finish with pepper and a sprinkling of rsley. Out with toast.

/ Nicole Perry

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