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Savoury Greek Scrambled Egg Breakfast Bowl

Start your day with this Mediterranean-inspired meal-in-a-bowl that’s made with zesty, savoury spices. It’s ideal served as weeknight dinner, too.
10 min
PREP TIME
10 min
COOK TIME
490
CALORIES
9
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • 1 package (24 grams) one bowl greek seasoning mix
  • 4 tablespoons (60 milliliters) olive oil , divided
  • 1 sweet red pepper , diced
  • 3 green onions , thinly sliced
  • 2 cups (500 milliliters) loosely packed spinach leaves
  • 2 cups (500 milliliters) cooked brown or white rice , warm
  • 8 eggs
  • 2/3 cup (150 milliliters) crumbled feta cheese
  • 1/2 cup (125 milliliters) sliced black olives

Preparation

  • 1 In a small bowl, combine 3 tbsp (45 mL) oil and seasoning mix.
  • 2 Combine half the oil and seasoning blend with cooked warm rice, set aside.
  • 3 Heat medium saucepan over medium heat with remaining half of the oil mixture; add red pepper, green onions and spinach. Cook, stirring occasionally, until softened and spinach is wilted, 3 to 5 minutes.
  • 4 Meanwhile, beat eggs in bowl. Heat nonstick skillet over medium heat with remaining 1 tbsp (15 mL) oil; pour in eggs. Cook, stirring often, until eggs are scrambled and set, 3 to 5 minutes.
  • 5 Spoon seasoned rice into bowls; top with spinach mixture, scrambled eggs, feta and olives.
  • 6 Test Kitchen Tip:
    • Use any favourite cooked grain in place of rice, such as quinoa, bulgur or oats.

NUTRITION INFORMATION

(per Serving)

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