This Mediterranean-style tomato, pepper, and onion scramble is a light, nutritious, and protein-rich dish perfect for breakfast, lunch, or a quick dinner. Packed with vitamins from fresh vegetables and high-quality protein from eggs, it’s an excellent choice for anyone looking for a healthy yet satisfying meal.
Each serving is around 220 calories, making it a great option for those on a balanced diet or watching their calorie intake. Its Mediterranean flavors are inspired by classic dishes you can find in similar recipes here and in authentic home-style cooking across coastal Europe.
For more about the nutritional value of eggs and fresh produce, you can check out this detailed food guide.
Servings & Time
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Servings: 2 people
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Preparation Time: 10 minutes
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Cooking Time: 10 minutes
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Total Time: 20 minutes
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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1 medium green pepper, chopped
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2 medium tomatoes, chopped
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4 large eggs
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Salt and black pepper, to taste
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1 teaspoon paprika (optional for extra flavor)
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Fresh parsley, chopped (for garnish)
How to Make It
Step 1: Prepare the Vegetables
Wash and chop the tomatoes, green pepper, and onion into small pieces for even cooking.
Step 2: Sauté the Onion and Pepper
Heat olive oil in a non-stick skillet over medium heat. Add the onion and green pepper. Sauté for about 4–5 minutes until they start to soften.
Step 3: Add the Tomatoes
Add chopped tomatoes to the skillet. Stir and cook for another 3–4 minutes until the tomatoes release their juices and create a light sauce.
Step 4: Scramble the Eggs
In a small bowl, whisk the eggs with a pinch of salt and black pepper. Pour the eggs into the skillet with the vegetables. Stir gently until the eggs are cooked to your desired texture (soft scramble or fully cooked).
Step 5: Serve and Garnish
Remove from heat, sprinkle fresh parsley on top, and serve hot with whole-grain bread or pita.
Tips & Tricks
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For extra richness, add a small handful of feta cheese before serving.
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If you like spice, toss in some red pepper flakes or chili powder with the vegetables.
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Use a non-stick pan to prevent the eggs from sticking and to reduce the need for extra oil.
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This dish pairs wonderfully with whole grain bread, lavash, or toasted pita.
Feel free to add or remove ingredients according to your taste.
