Fluffy scrambled eggs with feta cheese, red peppers, tomatoes and parsley. The ultimate rich dinner/lunch that is ready in about 30 minutes. It’s also vegetarian and extra easy.
These scrambled eggs are a dish my husband could enjoy every week without ever tiring of them. In Bulgaria, they are known as Mish-Mash, which literally translates to “mix everything together, stir, and your meal is ready.”
They are remarkably simple to prepare, requiring no more than 30 minutes from start to finish, making them an ideal choice for a light dinner on a busy day. They also travel well in lunch boxes and can be enjoyed slightly chilled. My version traditionally incorporates roasted red peppers and canned tomatoes, though fresh ingredients may be used successfully.
INGREDIENTS and SUBSTITUTIONS
I try to prepare my meals with clean ingredients that are bought on the farmers market (or labeled organic). It makes all the difference in taste in my opinion.
- Eggs, medium to large – preferably organic
- Olive oil – preferably extra virgin
- Red onion, cut in halves – or white onions as they have a more mild slightly sweet taste.
- Roasted red peppers (or fresh), diced – I use homemade roasted red peppers (like these)
- Can tomatoes – or use fresh
- Parsley, minced
- Crumbled feta cheese – or simply any type of white cheese.
HOW TO MAKE SCRAMBLED EGGS with Feta cheese and tomatoes
1st: Mince onions, red peppers and parsley. Stir frequently. Also, add a lid on top of the pan to preserve the juices. Then add peppers and canned tomatoes and let sauté for another 2-4 minutes.
2nd: Add parsley, crumbled feta and beaten eggs. Stir and let cook completely for another approx. 5 minutes. Stir frequently to prevent from sticking to pan. Serve immediately.
NOTE: This meal taste best when served immeditely.
Fluffy Egg Feta Scramble (with vegetables)
Ingredients
- 4 large Eggs
- 4 tbsp. olive oil
- 1 small onion
- 5 small red peppers, roasted or fresh
- 8 tbsp. tomatoes, fresh or from a can
- 4 tbsp. parsley, minced
- 100 g Feta Cheese, crumbled
Instructions
- Peel onion and cut in semi moons (halves). Place into a large cooking pan on the stove top and sauté until brownish (medium to low heat). Use a lid and stir frequently.
- Then, chop roasted red bell peppers (or use fresh) and add to the onions. Let sauté for 4-5 min under a lid. Stir as needed.
- Next, add tomatoes (if fresh dice in cubes), minced parsley and crumbled feta cheese. Sauté again for another 2-4 minutes. Stir as needed.
- Finally, in a small mixing bowl crack the eggs and beat well. Then, add to the pan and stir until eggs are cooked (2-5 min). Serve immediately.
Notes
Nutrition
HOW TO MAKE SCRAMBLED EGGS – VIDEO
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