Mediterranean Egg Scramble

This quick and easy Low Carb Mediterranean Egg Scramble is something I created when I was looking for a way to get more protein, healthy fats, and veggies into my diet.

It’s a tasty, one dish meal that I never tire of and uses a few staple ingredients I always have in my kitchen. I love that it’s quick to make, filling due to the high protein and moderate fat content, and very low in carbohydrates.

If you’re following a keto lifestyle and would like to add more fat, you can always use whole eggs instead of egg whites.

closeup Mediterranean Egg Scramble

It’s also a great option for those who are vegetarian.

You’ll note the recipe is just for one serving, but you can easily adjust it to feed more.

Low Carb Mediterranean Egg Scramble

Low Carb Mediterranean Egg Scramble

Recipe by Jen Phelps
5 from 5 votes

This quick and easy Low Carb Mediterranean Egg Scramble is something I created when I was looking for a way to get more protein, healthy fats, and veggies into my diet.

Course: Breakfast, BrunchCuisine: MediterraneanDifficulty: Easy
Servings

1

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

310

kcal

Ingredients

  • 118 ml 118 Liquid Egg Whites

  • 30 g 30 Baby Spinach Leaves

  • 28 g 28 Sundried Tomatoes in Olive Oil

  • 57 g 57 Feta Cheese

  • 1/2 tsp 1/2 Italian Seasoning

  • Salt

  • Pepper

Directions

  • Pre-heat a non-stick frying pan on medium heat.
  • While you’re waiting for the pan to heat, prepare the baby spinach leaves, sundried tomatoes in olive oil, and the feta cheese. (Note: If using halved sundried tomatoes, versus julienned or sliced ones, you may wish to carefully cut them into smaller pieces with a paring knife.)
  • When the pan is ready, pour in the liquid egg whites. (Note: if liquid egg whites are not available, you may separate the yolks from the whites of 4-6 eggs.)
  • Evenly distribute a 1/2 teaspoon of Italian Season and salt and pepper to taste across the egg whites as they begin to set.
  • Add the baby spinach leaves to the eggs, tearing them into smaller pieces as you go.
  • Add the sundried tomatoes in olive oil, and use a spatula to being scrambling the eggs. Doing this before they’ve fully set allows the water to cook off the spinach a bit, while the sundried tomatoes warm and soften.frying the scramble
  • Turn the heat down to low, and add the feta cheese, crumbling it (if not pre-crumbled), while continuing to scramble the eggs and allowing them to finish cooking through.
  • Plate the egg scramble and enjoy this healthy, colourful dish while still warm.

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