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Gesunde mediterrane Rühreier auf einem Teller mit frischem Gemüse

Mediterranean-Style Scramble

A quick and savory Mediterranean-style egg scramble with cherry tomatoes, bell peppers, red onion, and feta, all cooked in one pan for minimal cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggs and Substitutes
  • 4-6 units Eggs Substitute with scrambled tofu or chickpea flour for a vegan option.
Vegetables
  • 1 cup Cherry Tomatoes Fresh or canned tomatoes can be used interchangeably.
  • 1 cup Bell Peppers Any color works—red, yellow, or green.
  • 1/2 cup Red Onion Can be substituted with shallots for a milder taste.
Seasoning and Oil
  • 1 teaspoon Salt Essential for seasoning; adjust to personal taste.
  • 1 teaspoon Black Pepper Essential for seasoning; adjust to personal taste.
  • 1-2 tablespoons Olive Oil Can be replaced with avocado oil for a higher smoke point.
Finishing Touches
  • 1/2 cup Feta Cheese Use dairy-free cheese for a vegan version.
  • 1/4 cup Parsley or Basil Substitute with any fresh herb based on preference or availability.
  • 1 tablespoon Hot Sauce or Lemon Juice Optional for a flavor kick.

Method
 

Preparation
  1. Halve the cherry tomatoes (if using fresh). Chop the bell peppers and red onion into small, even pieces so they cook quickly and evenly.
Cooking
  1. Add 1–2 tablespoons olive oil to a pan over medium heat until shimmering.
  2. Add the red onion and bell peppers. Cook, stirring occasionally, until the onion starts to look translucent and the peppers soften slightly.
  3. Stir in the cherry tomatoes and let them soften until they look a bit collapsed and glossy, releasing their juices into the pan.
  4. Sprinkle in the salt and black pepper. Stir well to season the vegetables.
  5. Crack in 4–6 eggs (or your vegan alternative) and reduce the heat slightly. Stir slowly with a spatula, scraping the bottom of the pan.
  6. Turn off the heat, sprinkle over the feta and parsley or basil, and fold gently.
  7. Taste and add hot sauce or lemon juice if desired.

Notes

Serve as-is for a simple breakfast or pair with a savory biscuit. Leftovers can be stored in an airtight container in the fridge and reheated gently. Prepping vegetables ahead of time can save you during busy mornings.