Recipe Information

Total Time: 

15 minutes



Why eat plain scrambled eggs when you can make this colorful, Mediterranean-inspired breakfast instead? A saute of peppers, tomatoes and herbs makes this egg dish worthy of a breakfast for guests or a light lunch.


  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 3 large tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 6 large eggs, lightly whisked


  1. In a large skillet, warm the olive oil over medium-high heat, then add the onion, peppers and tomatoes. Stir until sizzling, then reduce the heat to medium and saute, stirring occasionally.
  2. Add salt, pepper, oregano and pepper flakes and cook for about 5 minutes, until the vegetables are softened and the pan is nearly dry.
  3. Pour the eggs over the vegetables in the pan and scramble, stirring until the eggs are softly cooked, about 4 minutes.

Serving Suggestion

Serve with a drizzle of olive oil and toasted pita bread or thick slices of crusty bread for dunking.

Nutritional Information

280 calories, 15 g. fat, 280 mg. cholesterol, 440 mg. sodium, 25 g. carbohydrate, 6 g. fiber, 14 g. protein