Greek Salad Scramble


This is one of those recipes that was an unplanned, creative surprise.  When the weather gets warmer, I am a big salad eater, I love to stock my fridge with salad essentials:  bright greens, flavorful herbs, fresh veggies, and bold cheese.  This past week was stocked with the perfect ingredients for a Greek salad, however a major foodie dilemma arose.  It was restaurant week in New Haven.  I had to decide between sampling meals from some of the city’s coveted restaurants and noshing on Greek salads all week long.  With a little creativity I turned my spring time go-to dinner into a colorful, fresh breakfast.

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  • 2 egg whites
  • 1 egg
  • 1 1/2 tbsp. of plain kefir
  • 4-5 marinated olives, I like garlic stuffed green olives and pitted kalamata olives
  • 1 oz. of feta cheese, chopped or crumbled
  • 1 cup of baby kale
  • 1/4 cup of yellow bell pepper
  • 1/4 cup of cherry tomatoes, halved
  • 1/4 cup of red onion, chopped
  • 1/2 tbsp of olive oil
  • 1 tbsp. of fresh, chopped basil
  • Servings: 1
  • Difficulty: easy


  • Heat the olive oil over medium high heat and add the kale, saute for 1-2 minutes
  • Add the remaining vegetables and saute for about 3 minutes, or until onions and peppers are tender
  • Scramble the egg and egg whites with the kefir and add to the pan with the vegetables
  • Scramble all ingredients together
  • Once eggs are cooked, combine with the feta cheese and top with fresh basil


  • Calories:  259
  • Carbohydrates:  17 grams
  • Protein:  13 grams
  • Fat:  18 grams

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