Mediterranean-Style Eggs with Kalamata Olives

As you probably know by now, whenever I (Lyssie) don’t know what to make my boyfriend, Darren for dinner, I make some sort of egg combo. After all, when I’ve worried before that he won’t like something I make he always says, “you can’t mess up eggs, Lys.” Let’s face it, no matter what you do to eggs, they still taste great! So here is last night’s winner! 🙂
Mediterranean_Eggs_With_Kalamata_Olives

 

 

Mediterranean Eggs with Kalamata Olives
Serves 3
Ingredients:
Olive oil in spray bottle with citrus or lemon juice
1 cup spinach
5 Eggland’s Best Eggs (we use EB because they have 25% less saturated fat than other eggs and 4 times the vitamin D)
1/4 cup unsweetened vanilla almond milk
Cracked pepper
Trader Joe’s 21 Salute Spice Mix or seasoning like Mrs. Dash
1, 15.5 once can organic chickpeas
2 Roma tomatoes, chopped
10 Kalamata olives, diced

 

Directions:
1. Spray olive oil in a pan. I used olive oil from Italy that had lemon infused in it that was in a spray container. Heat the pan and then add the spinach and sauté into lightly wilted, about 2 minutes. If you don’t have olive oil with lemon, I suggest spritzing with lemon (while cooking in the pan. Place the spinach in a medium bowl.
2. In the same sauté that you heated the spinach in, spritz again with oil. In a medium bowl whisk together the eggs and the almond milk. Heat the pan and add the eggs to the pan. Season with 21 Season Salute and cracked pepper.
3. As the eggs are heating, add the chick peas, olives and tomatoes to the bowl with spinach. Mix together.
4. When the eggs are scrambled to your liking, toss them with the other ingredients. Season with cracked pepper.
5. This is so easy and so delish! Dig in!
Serves 3 (Serve with a steamed veggie or salad to round out the meal)

 

Per Serving: 277 Calories, 23 g carbohydrate, 11 g fat, 17 g protein, 7 fiber, 412 mg sodium

 

Mediterranean-Style Eggs with Kalamata Olives
 
Serves: 3
Ingredients
  • Olive oil in spray bottle with citrus or lemon juice
  • 1 cup spinach
  • 5 Eggland’s Best Eggs (we use EB because they have 25% less saturated fat than other eggs and 4 times the vitamin D)
  • ¼ cup unsweetened vanilla almond milk
  • Cracked pepper
  • Trader Joe’s 21 Salute Spice Mix or seasoning like Mrs. Dash
  • 1 15.5 once can organic chickpeas
  • 2 Roma tomatoes, chopped
  • 10 Kalamata olives, diced
Instructions
  1. Spray olive oil in a pan. I used olive oil from Italy that had lemon infused in it that was in a spray container. Heat the pan and then add the spinach and sauté into lightly wilted, about 2 minutes. If you don’t have olive oil with lemon, I suggest spritzing with lemon (while cooking in the pan. Place the spinach in a medium bowl.
  2. In the same sauté that you heated the spinach in, spritz again with oil. In a medium bowl whisk together the eggs and the almond milk. Heat the pan and add the eggs to the pan. Season with 21 Season Salute and cracked pepper.
  3. As the eggs are heating, add the chick peas, olives and tomatoes to the bowl with spinach. Mix together.
  4. When the eggs are scrambled to your liking, toss them with the other ingredients. Season with cracked pepper.
  5. This is so easy and so delish! Dig in!
Notes
(Serve with a steamed veggie or salad to round out the meal)
Nutrition Information
Serving size: ⅓ recipe Calories: 277 Fat: 11 g Carbohydrates: 23 g Sodium: 412 mg Fiber: 7 g Protein: 17 g

The Nutrition Twins work with Eggland’s Best to help people to make nutritious choices.

Mediterranean_Eggs_With_Kalamata_Olives2

For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes like this, please check out The Nutrition Twins’ Veggie Cure!
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