Gluten-Free Mediterranean Scrambled Eggs
Published Jun 29, 2019
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With the addition of sun-dried tomatoes, these Gluten-Free Mediterranean Scrambled Eggs are a flavorful way to start the morning.
Mediterranean Scrambled Eggs
Ingredients
- 4 ounces sun-dried tomatoes
- 4 ounces canned mushrooms , (any kind you like)
- 8 ounces gluten-free bacon
- 4 large eggs
- ½ cup chopped fresh parsley
- ½ cup chopped fresh chives
- ⅓ teaspoon freshly ground black pepper
- ⅓ teaspoon kosher or fine sea salt
Instructions
- Drain the sun-dried tomatoes and mushrooms and cut into halves. Chop the bacon into small strips or cubes. Crack the eggs into a mixing bowl. Beat lightly and set aside.
- Place a small skillet over medium heat. Add bacon and fry for 4-5 minutes. Season with salt and pepper and stir. Add sun-dried tomatoes and mushrooms, stir, and cook for 1 minute.
- Turn the heat to medium-low, add the beaten eggs, and stir. Cook until the eggs are almost done, but still fluffy, around 30 seconds. Remove from the heat and keep stirring for another 20-30 seconds. Add chives and parsley.
- Transfer to plates and serve.
Notes
If you can't find canned mushrooms that are good quality, you can use fresh mushrooms, as well – in that case, slice them thinly and fry them for 3-5 minutes longer than indicated in the recipe, then add the sun-dried tomatoes. In this recipe, I like porcini, champignons, or chanterelles.
Nutrition
Calories: 384kcalCarbohydrates: 19gProtein: 17gFat: 27gSaturated Fat: 9gCholesterol: 201mgSodium: 826mgPotassium: 1237mgFiber: 4gSugar: 11gVitamin A: 1355IUVitamin C: 24mgCalcium: 77mgIron: 4.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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