Best 4 Scrambled Eggs And Olives Recipes

TURKISH EGGS WITH OLIVES, FETA AND TOMATOES (MENEMEN)

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium. Add half the scallions and cook until beginning to soften, about 2 minutes. Increase the heat to medium-high, add the bell peppers and cook until slightly softened, about 4 minutes. Add the tomatoes, red-pepper flakes and 1 teaspoon each salt and pepper and cook until some of the liquid from the tomatoes evaporates, about 10 minutes.
• Meanwhile, toast the pita or flatbread on an open flame on the stovetop over low heat, turning with long metal tongs, until toasted and warmed on all sides. Wrap well in a kitchen towel to keep warm.
• When most of the liquid has evaporated from the tomatoes, reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Add the eggs and let them cook, stirring occasionally, 2 to 3 minutes. Continue to cook, stirring frequently, until large curds form and the eggs are mostly cooked through but still slightly runny, about 3 minutes. Stir in the feta and cook until scrambled eggs are just cooked and feta is slightly melted, about 1 minute. Season with salt and pepper to taste. Remove from the heat and sprinkle with the parsley, cilantro and remaining scallions. Serve warm, with olives and pita on the side.

SCRAMBLED EGGS AND OLIVES

Steps:

• Spray a medium saucepan with cooking spray (or use olive oil if you prefer), and cook onion until softened.
• Add olives and cook for 1/2 minute.
• Beat eggs, salt, pepper and hot pepper.
• Add eggs to saucepan and cook until set.
• Serve with pita bread.

EASY FLUFFY SCRAMBLED EGGS

Steps:

• Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
• Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

GREEK SCRAMBLED EGGS

Steps:

• Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
• In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that's left is thick pulp, about 10 minutes.
• Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
• Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.