Welcome to the kitchen area of the Air Comfort Solutions kitchen. We are happy to welcome back Sharon Stroud who has a great Mediterranean-inspired scrambled egg recipe.
2 tablespoons extra virgin olive oil
⅓ cup diced purple onion
¼ teaspoon Himalayan pink salt, halved
⅓ cup red bell pepper, diced
1 teaspoon finely chopped fresh oregano
2 teaspoons finely chopped fresh basil
2 large pastured eggs
2 tablespoons A2 whole milk
2 tablespoons crumbled feta cheese
¾ cup mixed diced fresh vegetables of your choice (I like red cabbage, cauliflower, zucchini, yellow squash, mushrooms, asparagus, bok choy, etc.)
1 teaspoon Tuscan Sunset spice blend or Italian spice blend
¼ teaspoon fresh ground pepper, or more to taste
1 cup chopped fresh spinach
5 chopped Kalamata olives
Chopped fresh tomatoes and sliced avocado to garnish the eggs
Heat the olive oil in a medium nonstick ceramic skillet over medium heat. Add the onion, peppers and ⅛ teaspoon of salt and cook, about 3 to 4 minutes, until beginning to soften. Add the remaining chopped vegetables, oregano, basil and Italian seasoning and cook, stirring frequently, for about 3-5 minutes. When the vegetables are tender, add the spinach and cook until the spinach softens. Add the kalamata olives and increase the heat on the skillet to medium-high.
In a medium bowl, whisk eggs, milk, feta, salt and pepper. Add the egg mixture to the hot vegetables and stir until the eggs are cooked. Garnish with chopped fresh tomatoes and sliced avocado. Makes 2-3 servings.
Serve with toasted Ezekiel English Muffins for a breakfast that will keep you full and fueled for hours.