Greek Breakfast Scramble
Greek breakfast scramble is one of my favorite meal prep breakfasts. You can easily combine any of your favorite ingredients from almost any omelet and create a breakfast scramble. I also love a deconstructed scramble as you can easily see how you can adjust your macros!
Ingredients to make Greek Breakfast Scramble:
- ½ tbsp Extra Virgin Olive Oil
- 5 cups White Mushrooms chopped, (about 435 grams)
- 8 Large Whole Eggs
- ½ tbsp Extra Virgin Olive Oil
- 4 cups Baby Spinach (about 150 grams)
- ½ Red Onion sliced, (about 75 grams)
- 28 Kalamata Olives (about 7 per breakfast)
- ¼ cup Feta Cheese crumbled, (about 25 grams)
- ¼ tsp Garlic Powder
- ½ tsp Red Pepper Flake
- ¼ tsp Black Pepper
- Dash of Sea Salt
Instructions:
- Heat 2 medium saute pans to medium heat.
- Spray one pan with non-stick cooking spray and the other pan drizzle ½ tbsp extra virgin olive oil in the pan.
- Now, in the pan with the oil add your chopped mushrooms. Toss them in the oil and season with a little of the garlic and red pepper flake. Cook for about 8 minutes tossing every minute or so to prevent burning.
- While the mushrooms are cooking. Crack your eggs into a bowl. Then using a fork or whisk scramble your eggs. Once scrambled add your eggs to the pan with the non-stick cooking spray. Using a spatula continue to scramble your eggs in the pan, scraping the bottom and moving the egg mixture around until your eggs are cooked to your desired doneness. This should only take 3-4 minutes. Then season with a little salt and pepper.
- Remove the eggs from the pan and plate or place them in your meal prep containers.
- Now, using the same pan we just cooked eggs in, add the other ½ tbsp of oil to the pan. Cooking on medium-low, add the baby spinach to the pan. Season with garlic powder, black pepper, and red pepper flake. Toss the baby spinach in the oil cooking until the spinach has wilted. This should take no more than 2 minutes.
- Once the spinach has wilted, remove it from the pan and add to your plate or meal prep containers with your eggs.
- By now your mushrooms should be cooked. Remove your mushrooms from the pan and add with your eggs and spinach.
- Add a few olives, a few slices of red onion, and a sprinkle of crumbled feta to your plate.
- Serve and enjoy!
Greek Breakfast Scramble
Ingredients
- ½ tbsp Extra Virgin Olive Oil
- 5 cups White Mushrooms chopped, (about 435 grams)
- 8 Large Whole Eggs
- ½ tbsp Extra Virgin Olive Oil
- 4 cups Baby Spinach (about 150 grams)
- ½ Red Onion sliced, (about 75 grams)
- 28 Kalamata Olives (about 7 per breakfast)
- ¼ cup Feta Cheese crumbled, (about 25 grams)
- ¼ tsp Garlic Powder
- ½ tsp Red Pepper Flake
- ¼ tsp Black Pepper
- Dash Sea Salt
Instructions
- Heat 2 medium saute pans to medium heat.
- Spray one pan with non-stick cooking spray and the other pan drizzle ½ tbsp extra virgin olive oil in the pan.
- Now, in the pan with the oil add your chopped mushrooms. Toss them in the oil and season with a little of the garlic and red pepper flake. Cook for about 8 minutes tossing every minute or so to prevent burning.
- While the mushrooms are cooking. Crack your eggs into a bowl. Then using a fork or whisk scramble your eggs. Once scrambled add your eggs to the pan with the non-stick cooking spray. Using a spatula continue to scramble your eggs in the pan, scraping the bottom and moving the egg mixture around until your eggs are cooked to your desired doneness. This should only take 3-4 minutes. Then season with a little salt and pepper.
- Remove the eggs from the pan and plate or place them in your meal prep containers.
- Now, using the same pan we just cooked eggs in, add the other ½ tbsp of oil to the pan. Cooking on medium-low, add the baby spinach to the pan. Season with garlic powder, black pepper, and red pepper flake. Toss the baby spinach in the oil cooking until the spinach has wilted. This should take no more than 2 minutes.
- Once the spinach has wilted, remove it from the pan and add to your plate or meal prep containers with your eggs.
- By now your mushrooms should be cooked. Remove your mushrooms from the pan and add with your eggs and spinach.
- Add a few olives, a few slices of red onion, and a sprinkle of crumbled feta to your plate.
- Serve and enjoy!
Macro Nutrition
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
The fat in this recipe comes from the egg yolks and the olives. You could easily reduce the number of olives. However, if you need even less fat then you can choose to reduce the number of egg yolks used, choosing to use only egg whites.
Carbohydrates:
The carbs in this recipe come from the mushrooms. Mushrooms don’t have a ton of carbs and you would need to adjust the amount by a lot to make any real adjustments to the carbs. This is where I would recommend if you want to increase your carbs, to enjoy this recipe with your favorite piece of toast, crackers, rice cakes…whatever your heart desires or your macros allows.
Protein:
The protein in this recipe comes from the egg whites. You could increase the amount of protein by adding additional egg whites, either from whole eggs or liquid egg whites.
Meal Prep:
Yes, this recipe is meal prep-able and will last up to 6 days In the fridge. This dish is great reheated on the stove or in the microwave.
Freezer Friendly:
No, the cooked spinach will become very watery when defrosting and will cause the rest of the ingredients to become soggy.
