Green Eggs and Ham Scramble Mediterranean Style

Prep time: 15 min | Cook time: 30 min | Total time: 40 min


  • 1 tablespoon extra virgin olive oil
  • 2 cups loosely packed fresh baby spinach leaves
  • 8 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped roasted red peppers
  • 1/4 cup kalamata olives, pitted and chopped
  • 8 strips cooked, crumbled bacon
  • 1/4 cup crumbled feta cheese
  • 3 cups roasted cubed potatoes and seasoning: (low sodium vegetable broth, garlic salt, ground pepper, and paprika)


  1. Preheat oven to 375 degrees. Quarter washed red potatoes and set in mixing bowl. Pour in vegetable broth, enough that potatoes are wet. Season to taste. I used ground pepper, garlic salt, and paprika. Stir seasoned potatoes and place on baking sheet. Cook for 30 minutes or until fork tender.
  2. Heat olive oil in a large skillet over medium heat. When hot, add spinach leaves. Cook and stir until wilted. Remove from heat and set aside.
  3. Place eggs, milk, salt and pepper into a large mixing bowl. Whisk to combine then pour into a large hot skillet over medium heat that’s been sprayed with cooking spray. With a rubber spatula, stir eggs until scrambled. Be careful to not overcook eggs. See photos. Add spinach, roasted red peppers, olives, bacon and feta cheese, stir gently to combine.
  4. Place roasted potatoes into serving bowls and top with scrambled eggs. Serve warm.

Makes 2-4 Servings