Turkish-Inspired Scrambled Eggs

A simple one-pan dish with eggs, tomatoes, and green peppers that’s BIG on flavor.

The eggs and tomatoes with the peppers and onions… a perfect combination.

I adore eggs any time of the day! Excellent snack/lunch idea or sometimes even dinner if nobody else is around.

Rachel’s tips:

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.

Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

4 servings

Ingredients:

• 1 Tbsp clarified butter, or ghee
• 1 small onion, thinly sliced
• 1 red bell pepper, cut into thin strips
• 4 small vine tomatoes, small diced
• 8 large eggs, beaten
• sea salt and ground black pepper, to taste

To serve:

• crumbled feta cheese
• mixed olives
• vine tomatoes
• freshly chopped parsley
• a drizzle of extra virgin olive oil

Instructions:

Melt your butter or ghee in a large skillet over medium heat.

Add the onion and bell pepper and saute for 3-4 minutes. Stir in the tomatoes and continue to cook for 1-2 minutes.

Pour in the beaten eggs, and cook, stirring frequently until just set.

Season with sea salt and pepper to taste.

Top your eggs with feta cheese, olives, tomatoes, and freshly chopped parsley.

Serve with a tiny drizzle of olive oil and enjoy!

Rachel

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