About
These quick and easy scrambled eggs are packed with flavor from sweet sun-dried tomatoes, salty capers and black olives.
This makes a great breakfast or lunch served as it is or with a green salad.
Ingredients
- 6 medium black olives
- 4 piece tomatoes sun dried or sundried packed in oil
- 4 medium raw egg
- 2 tablespoon basil, fresh
- 1 tablespoon olive oil
- 1 teaspoon capers
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the eggs to a mixing bowl with the salt and pepper and beat well to combine.
- Roughly chop the tomatoes and slice the olives. Heat the oil in a skillet over a medium heat. Add the tomatoes, olives and capers and cook for a minute or two.
- Add the beaten egg and allow it to settle for a minute. Use a wooden spoon and scramble the eggs together with the other ingredients, cooking through to preference.
- Roughly chop the basil and fold through the eggs to serve.
Nutrition Facts
- Servings: 2
- Calories: 223.9kcal/937.0kJ (per serving)
- Fat: 18.2g (per serving)
- Carbs: 3.4g (per serving)
- Protein: 11.6g (per serving)
