Mediterranean Breakfast Scramble

Sometimes it’s difficult to get veggies in with breakfast. I like to add them to omelets, egg scrambles, egg bakes and egg muffins to be sure I get enough. And they pair so well with eggs that it’s really not too much of a struggle!

Some of my favorite veggies to add to eggs include spinach or other leafy greens, broccoli, zucchini, tomatoes (technically a fruit, I know), mushrooms, onions, bell peppers, avocado (also technically a fruit) and cheese. Just kidding on the cheese — that’s a Wisconsin joke. We do know that cheese is not actually a vegetable, but it does pair nicely with veggies and eggs.

Anyway — enough with the bad jokes.

This Mediterranean scramble features tomatoes and spinach, but you could easily use any of your favorite veggie combos. The fact that it’s cooked in olive oil and that I added olives and feta makes it Mediterranean-ish and gives a boost of monounsaturated fats and that classic Mediterranean flavor (yum). I also like to stir Greek yogurt into the eggs before scrambling them or making them into an omelet or breakfast bake. It adds a creamy richness and tang that’s hard to beat. Plus, the entire thing comes together in just minutes, making it the perfect weekday breakfast.

Give it a try and let me know what you think!

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Mediterranean Breakfast Scramble

  • Author: Julie Andrews
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: Serves 2 1x
  • Category: Breakfast
  • Method: Stove-Top


A simple breakfast scramble featuring Mediterranean ingredients.


  • 1 tsp. olive oil
  • ½ cup cherry tomatoes, halved
  • 1 cup baby spinach leaves, torn
  • 8 pitted kalamata olives
  • 1 cloves garlic, peeled and minced
  • 4 large eggs
  • 2 tablespoons plain Greek yogurt
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons crumbled feta cheese (optional)


  1. In a medium non-stick skillet, heat olive oil to medium. Add the cherry tomatoes and spinach and sauté 3-4 minutes or until the tomatoes burst. Stir in the olives and garlic and sauté 30-60 seconds, until garlic is fragrant. Reduce the heat to low.
  2. In a small bowl, whisk together eggs, Greek yogurt, salt and black pepper until thoroughly combined. Pour the mixture into the skillet and use a spatula to push the eggs back and forth across the pan until firm, about 2-3 minutes. Fold in the feta cheese (if using).
  3. Serve immediately with whole grain toast and fresh berries.


Cooking Tip: Adding Greek yogurt to scrambled eggs gives them a rich and creamy texture.
Substitution Tip: Use sliced mushrooms instead of tomatoes (or use both).


  • Serving Size: 1/2 of recipe
  • Calories: 215
  • Sugar: 1g
  • Sodium: 475mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 14g
  • Cholesterol: 373mg

Keywords: breakfast, scramble, Mediterranean, eggs, high protein