Mediterranean "Eat the Rainbow" Egg Scramble Recipe (7 Ingredients, 10 Minutes) Breakfast Brunch Lunch Gluten-free Vegetarian Vegetables Low Sodium Recipes Mediterranean Diet Recipes

As a parent, I enjoyed teaching my young kids to "eat the rainbow." That catchphrase made it easy for them to understand the importance of eating fruits and vegetables of different colors each day. I put that concept to work in this Mediterranean "eat the rainbow" egg scramble recipe. It's such an easy, delicious way to incorporate a variety of colorful produce into a seriously tasty meal!

This savory egg scramble recipe is a simple way to combine the health benefits of the Mediterranean Diet with the health benefits of eggs – in a hurry. Colorful vegetables are combined with flavorful herbs then mixed with eggs to make a satisfying meal you can enjoy for breakfast – or any time of day.

This gluten-free egg dish is extra flavorful, thanks to the addition of fresh dill and parsley. The vegetables and eggs are cooked in extra virgin olive oil, which is part of a heart-healthy Mediterranean diet that promotes health and wellness. Check out the health benefits of olive oil.

Here are the seven ingredients you need to make these colorful scrambled eggs: extra virgin olive oil, onion, green bell pepper, tomato, fresh dill, fresh parsley and eggs. This hearty low-sodium breakfast comes together in only about 10 minutes, making it an easy way to jumpstart your day.

I served these yummy eggs for brunch with some toasted homemade sundried tomato basil bread and it was very satisfying. It would make a great lunch or even a quick breakfast for dinner, too!

Cuisine: Mediterranean 
Prep Time: 4 minutes 
Cook Time: 6 minutes 
Total Time: 10 minutes 
Servings: 4

Ingredients

• 4 eggs
• 1 tablespoon extra virgin olive oil
• 1/2 cup onion, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup tomato, diced
• 2 teaspoons fresh dill, diced
• 2 teaspoons fresh parsley, diced

Recipe Notes

• I used a green bell pepper, but you can use any color bell pepper you prefer.

• I used fresh dill and parsley, but you could use all dill or all parsley, or a different fresh herb you like better.

• Garnish with a sprinkling of shredded Parmesan cheese, and/or additional fresh herbs, if desired.

• Store leftover eggs in an airtight container in the refrigerator and reheat in the microwave.

Here's how to make it:

1. In a small mixing bowl, whisk the eggs. Season with salt and black pepper, to taste, if desired. Set aside.
2. Add the olive oil to a small nonstick skillet or sauté pan over medium heat. Add the onions and green peppers to the skillet and sauté for about 2 minutes.
3. Add the tomatoes and stir to combine. Sauté vegetables until they are crisp-tender, about 1 additional minute.
4. Add the fresh herbs.
5. Pour the egg mixture into the pan and stir to combine with the vegetables and herbs. Using a wooden spoon or spatula, scramble the eggs until they are done to your preference, about 3 minutes.
6. Serve eggs on their own, or with a bagel, English muffin, toast or fruit.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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