Restaurants›River City Bistro›Greek Scramble Recipe

Greek Scramble Recipe

Inspired by River City Bistro
Time20m
Serves2

3 eggs scrambled with asparagus, tomatoes, kalamata olives & cremini mushrooms, topped with feta cheese.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Vegetables

Chop the asparagus, halved the cherry tomatoes, and slice the cremini mushrooms. Pit and slice the kalamata olives.

2

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add asparagus, mushrooms, and olives. Sauté for about 3-4 minutes until the vegetables are tender.

3

Add Tomatoes

Add the cherry tomatoes to the skillet and cook for an additional 2 minutes, until they soften.

4

Scramble the Eggs

In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet with the sautéed vegetables. Stir gently until the eggs are fully cooked.

5

Add Feta

Remove the skillet from heat and sprinkle feta cheese over the scrambled eggs. Allow it to melt slightly before serving.

6

Serve

Serve hot, garnished with additional feta if desired.