Name: Mediterranean Vegetable Scramble with Sweet & Savory Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 4 large eggs; 2 tablespoons butter; 1 bell pepper (diced); 1 cup cabbage (chopped); 1 carrot (diced small); 2 tablespoons ketchup; 1 tablespoon mustard; 1 tablespoon jam; Salt and pepper to taste

Mediterranean Vegetable Scramble with Sweet & Savory Eggs

A colorful and quick Mediterranean-style scrambled egg dish loaded with sautéed vegetables and a unique sweet and savory sauce. This one-pan meal is perfect for breakfast, lunch, or a light dinner and comes together in under 20 minutes.

20 min

Easy

2 servings

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Taste Profile

Sweet6/10

Salty4/10

Sour3/10

Umami5/10

Spicy1/10

🥄 Texture

The scramble features creamy, soft eggs that coat the vegetables, while bell pepper and cabbage are tender with a slight bite and the diced carrot adds a firmer, crunchy contrast. The ketchup-mustard-jam sauce gives a glossy, slightly sticky finish that binds the components together.

👃 Aroma

Warm buttery and eggy notes dominate, complemented by the sweet-tomato scent of ketchup and a fruity hint from the jam. A sharp, vinegar-like tang from the mustard adds a brief pungent lift against the savory base.

🍷 Pairs Well With

Crisp dry white wine (Sauvignon Blanc or dry Riesling) or sparkling water with lemon; for a non-alcoholic option, a lightly brewed black tea works well.

🥗 Side Dishes

Crusty bread or warm pita to mop up the sauce, a simple cucumber–tomato salad with olive oil and lemon, or roasted baby potatoes; a small bowl of olives or crumbled feta would also complement the dish.

Instructions

Cut the bell pepper into small pieces, chop the cabbage into bite-sized pieces, and dice the carrot into small cubes. Set aside.

Heat 1 tablespoon of butter in a large pan over medium heat. Add the diced carrot and cook for 2 minutes, then add the bell pepper and cabbage. Cook for 4-5 minutes, stirring occasionally, until the vegetables are soft. Season with salt and pepper.

In a small bowl, mix together the ketchup, mustard, and jam to create a sweet and savory sauce.

Push the cooked vegetables to the side of the pan. Add the remaining 1 tablespoon of butter to the empty space. Crack the eggs into the pan and scramble them gently with a fork for 2-3 minutes until they start to set, then mix with the vegetables.

Pour the sauce over the scrambled eggs and vegetables, stir well to combine, and cook for 1-2 more minutes until the eggs are fully cooked. Serve hot.