Mediterranean Breakfast Scramble
-
10 Mins
Prep Time
-
5 Mins
Cook Time
-
1
Serving
341
Calories
- 18g
Fat
- 25g
Carbs
- 22g
Protein
HIV

Ingredients
-
¼ Red Bell Pepper, diced (Wash under cold running water)
- 1 Small Shallot, diced
- 2 Tbsp Sun Dried Tomatoes, diced
-
2 Eggs
- 2 Tbsp Pasteurized Whole Milk Ricotta Cheese
- 2 Tbsp asteurized Crumbled Feta Cheese
- ½ Tsp Dried Oregano
- Salt and Pepper, to taste
- Drizzle of olive oil or balsamic vinegar
- Allergens:
- E Eggs
- D Dairy
- View Substitutions
-
EEggs:
Omit eggs and scramble ingredients with silken tofu
-
DDairy:
Omit ricotta and feta cheeses; replace with non-dairy cheese, if desired
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Combine Ingredients In a small bowl, whisk the eggs, ricotta cheese and oregano together and set aside.
3.
Prepare Skillet Spray a small skillet with cooking spray and heat over medium-high heat. Add the diced red pepper, shallot and sun-dried tomatoes. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
4.
Cook Eggs Add the eggs to the skillet with the vegetables and gently push the eggs to scramble. Continue to gently push the eggs until they are fully cooked.
5.
Plate, Serve and Enjoy Plate the eggs and top with crumbled feta cheese and salt and pepper, to taste. Finish with a drizzle of olive oil or balsamic vinegar, if desired.
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Shallot
Purchase pre-diced fresh or frozen onion.
-
Red Pepper
Purchase pre-diced fresh or frozen peppers.
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