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Scrambled Eggs And Olives Recipe

A quick and easy 7-minute breakfast or snack recipe! This nostalgic dish features perfectly scrambled eggs enhanced by the briny burst of Kalamata olives. A simple recipe I learned as a child, but now elevated with a few extra tips and tricks for extra deliciousness. Perfect for a simple weeknight meal or a fun weekend brunch.

Prep Time 5 mins
Cook Time 7 mins
Calories 176.6 kcal
Protein 26g
Rating 4.4 (5 Reviews)
Scrambled Eggs And Olives 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Scrambled Eggs And Olives

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How to Make Scrambled Eggs And Olives

  1. Finely chop 1/4 cup of red onion. Spray a medium saucepan with cooking spray and cook the onion over medium heat until softened, about 3 minutes.
  2. Add 1/2 cup pitted Kalamata olives (halved) and cook for 30 seconds, stirring gently.
  3. In a separate bowl, whisk together 3 large eggs, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of red pepper flakes (optional).
  4. Pour the egg mixture into the saucepan with the onions and olives. Cook, stirring gently and frequently, until the eggs are set but still slightly moist, about 3-4 minutes.
  5. Serve immediately with warm pita bread or your favorite side.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

7g

Fat

16g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Breakfast Eggs Dairy Asian Middle Eastern Easy Beginner Cook Finger Food Kid Friendly Vegetarian Eggs Stove Top Dietary Spicy Low Calorie Low Carb Low In Something Taste Mood Equipment Number Of Servings Presentation