Mediterranean-Inspired Scrambled Eggs

Welcome to the Cooking Corner in the Air Comfort Solutions Kitchen. We're happy to welcome back Sharon Stroud who has a great recipe for Mediterranean-Inspired Scrambled Eggs.

Ingredients

2 tablespoons extra virgin olive oil

⅓ cup diced purple onion

¼ teaspoon Himalaya pink salt, divided in half

⅓ cup red bell pepper, diced

1 teaspoon finely chopped fresh oregano

2 teaspoons finely chopped fresh basil

2 large pastured eggs

2 tablespoon A2 whole milk

2 tablespoons of crumbled feta cheese

¾ cup a mix of diced fresh vegetables of your choice (I like red cabbage, cauliflower, zucchini, yellow squash, mushrooms, asparagus, bok choy, etc.)

1 teaspoon Tuscan Sunset spice mix or Italian spice mix

¼ teaspoon of fresh ground pepper, or more to taste

1 cup chopped fresh baby spinach

5 chopped kalamata olives

Chopped fresh tomatoes and sliced avocado for topping the eggs

Directions

Heat olive oil in a medium-sized non-stick ceramic skillet over medium heat. Add onion, bell peppers, and ⅛ teaspoon of salt and cook about 3 to 4 minutes, until they start to soften. Add the rest of the chopped veggies, the oregano, basil, and the Italian seasoning and cook stirring frequently, for about 3 to 5 minutes. When the veggies are crisp-tender add the spinach and cook until the spinach wilts. Add the kalamata olives and turn up the heat on the pan to medium-high.

In a medium bowl, whisk eggs, milk, feta, salt, and pepper Add the egg mixture to the hot veggies and stir until eggs are done. Top with fresh chopped tomatoes and avocado slices. Makes 2 to 3 servings.

Serve with toasted Ezekiel English muffins for a breakfast that will keep you full and fueled for hours.