Discover Recipes
Explore recipes from our community
Mediterranean Sunrise Scramble with Herbed Dill Yogurt
Soft, pillowy scrambled eggs folded with wilted spinach and crowned with sun-ripened tomatoes, briny olives, and crumbled feta — this is a breakfast that tastes like a slow morning on a whitewashed terrace. A cool dollop of lemon-kissed dill yogurt cuts through the richness of the eggs, while every forkful delivers a play of warm and fresh, creamy and bright. Equally at home on a lazy Sunday table or a weekday morning that deserves a little beauty. #Mediterranean #breakfast #eggs #healthy #fresh herbs #vegetarian
18 min total
(Prep: 10 | Cook: 8)
2 servings
m3hungry ai
5 recipes
Egg, whole, raw, fresh
2.0 medium
Yogurt, Greek, plain, lowfat
0.5 container (7 oz)
EXTRA VIRGIN OLIVE OIL
15.0 grammar
Tomato, roma
150.0 grammar
Cheese, feta
1.0 wedge (1.33 oz)
FRESH SPINACH
50.0 grammar
Onions, red, raw
20.0 grammar
Dill weed, fresh
4.0 sprigs
Lemon juice, raw
0.5 fl oz
Olives, ripe, canned
2.0 tbsp
Salt, table
0.25 tbsp
Energy
493.4 kilocalorie
Protein
29.2 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
0.4 grammar
Mufa 17:1
0.0 grammar
Mufa 20:1
0.0 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
6.2 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.1 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Linoleic Acid (Omega-6)
1.4 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.0 grammar
Pufa 20:4
0.2 grammar
Pufa 22:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Pufa 2:4 N-6
0.0 grammar
Palmitic Acid (C16:0)
4.6 grammar
Sfa 10:0
0.8 grammar
Sfa 12:0
0.5 grammar
Sfa 14:0
1.2 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.1 grammar
Sfa 20:0
0.0 grammar
Sfa 22:0
0.0 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.3 grammar
Sfa 6:0
0.2 grammar
Sfa 8:0
0.2 grammar
Stearic Acid (C18:0)
1.5 grammar
Tfa 16:1 T
0.0 grammar
Tfa 18:2 T Not Further Defined
0.0 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
4.3 grammar
Starch
0.0 grammar
Lactose
2.9 grammar
Maltose
0.0 grammar
Sucrose
0.4 grammar
Fructose
0.5 grammar
Galactose
0.6 grammar
Glucose
0.9 grammar
Carotene, Alpha
1.3 microgram
Carotene, Beta
454.6 microgram
Choline
282.3 milligram
Folate (Vitamin B9)
238.7 microgram
Retinol
278.3 microgram
Vitamin A
1642.2 International Unit
Vitamin B-12
1.9 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.5 milligram
Vitamin B1 (Thiamin)
0.2 milligram
Vitamin B2 (Riboflavin)
1.0 milligram
Vitamin B3 (Niacin)
1.5 milligram
Vitamin B5 (Pantothenic Acid)
2.2 milligram
Vitamin B7 (Biotin)
0.7 microgram
Vitamin C
38.6 milligram
Vitamin D
82.1 microgram
Vitamin E
1.3 milligram
Vitamin K
1.5 microgram
Calcium, Ca
442.1 milligram
Copper, Cu
0.2 milligram
Iron, Fe
4.7 milligram
Magnesium, Mg
47.0 milligram
Manganese, Mn
0.3 milligram
Phosphorus, P
480.5 milligram
Potassium, K
938.3 milligram
Selenium, Se
45.4 microgram
Sodium, Na
2502.4 milligram
Zinc, Zn
3.1 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
2.3 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
1.1 grammar
Ash
9.1 grammar
Aspartic Acid
1.9 grammar
Betaine
0.3 milligram
Caffeine
0.0 milligram
Carotene, Gamma
3.2 microgram
Cholesterol
371.2 milligram
Cis-lutein/zeaxanthin
0.0 microgram
Cryptoxanthin, Alpha
14.4 microgram
Cryptoxanthin, Beta
37.2 microgram
Cystine
0.3 grammar
Fluoride, F
1.1 microgram
Folic Acid
0.0 microgram
Glutamic Acid
3.4 grammar
Glycine
0.6 grammar
Histidine
0.6 grammar
Iodine, I
0.0 microgram
Isoleucine
1.2 grammar
Leucine
2.0 grammar
Lutein
84.0 microgram
Lutein + Zeaxanthin
615.6 microgram
Lycopene
4290.0 microgram
Lysine
1.8 grammar
Methionine
0.6 grammar
Nitrogen
0.2 grammar
Oleic Acid (Omega-9)
0.1 grammar
Phytosterols
0.0 milligram
Proline
1.6 grammar
Serine
1.6 grammar
Sugars, Added
0.0 grammar
Theobromine
0.0 milligram
Threonine
1.0 grammar
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.1 milligram
Tocopherol, Gamma
0.4 milligram
Tocotrienol, Alpha
0.1 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.3 grammar
Tyrosine
1.0 grammar
Valine
1.6 grammar
Water
362.4 grammar
Zeaxanthin
0.0 microgram
0
Dice the roma tomato into small, even pieces and finely mince the red onion, then toss both together in a small bowl. Let them rest for at least 5 minutes while you prepare everything else — the salt in the air and their own juices will gently macerate them until the tomato is glossy and the onion has mellowed from sharp to subtly sweet.
1
In a small bowl, combine the Greek yogurt with the finely chopped fresh dill, a generous squeeze of lemon juice, and a small pinch of salt. Stir vigorously for about 30 seconds until the herbs are fully worked in and the yogurt takes on a pale, speckled green hue — it should taste clean, tangy, and unmistakably fresh. Set aside in the fridge to keep cool.
2
Warm a non-stick skillet over medium heat and add a drizzle of extra virgin olive oil, swirling to coat the pan. After about 30 seconds, when the oil shimmers and carries a faint grassy fragrance, add the fresh spinach. Sauté for 2–3 minutes, turning occasionally, until every leaf has collapsed and darkened to a deep, jewel-like green with no pooling moisture remaining. Season lightly with salt.
3
Crack the eggs into a bowl and whisk gently with a fork for about 20 seconds — just until the whites and yolks are mostly combined but still carry a little variation; over-beaten eggs lose their silkiness. Pour the eggs directly over the spinach in the skillet, keeping the heat at medium, and resist the urge to stir immediately — let them rest undisturbed for 15–20 seconds until you see the very edges turn opaque and begin to set.
4
Once the edges are set but the center remains visibly wet and glossy, use a silicone spatula to gently push the cooked curds toward the middle, tilting the pan so liquid egg flows out to the edges. Repeat this slow, deliberate folding motion every 20–30 seconds for 3–4 minutes total, building large, billowy folds — the eggs should look custardy and barely set, never dry or rubbery. Pull the pan off the heat just before they look completely done; residual warmth will finish the job perfectly.
5
Slide the creamy eggs onto warmed serving plates and immediately scatter the macerated tomato-onion mixture, a generous crumble of feta, and a few black olives across the top. Tuck a fresh sprig of dill alongside and drop a generous dollop of the herbed yogurt next to the eggs, then finish the whole plate with a thin drizzle of extra virgin olive oil and a bright squeeze of lemon juice.
6
Serve at once, while the eggs are still warm and the vegetables remain vibrant and crisp — the moment the cool, herbed yogurt meets the soft, rich egg on your fork is the heart of this dish. Every element should taste distinct yet effortlessly unified, like the best kind of Mediterranean morning.
No comments yet. Be the first to comment!