Ingredients
Scale
2 whole bagels
4 large eggs
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1 cup pitted kalamata olives
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat toaster oven or panini press to medium-high heat
Toast bagels until golden
In a nonstick pan, heat olive oil over medium heat
Scramble eggs with oregano, salt, and pepper; cook until soft
Assemble with egg mixture, tomatoes, olives, and herbs
Notes
Use whole-grain bagels for extra fiber
Add a sprinkle of feta if desired
Store leftovers in an airtight container for up to 2 days
- Prep Time: 10
- Cook Time: 10
- Category: Mediterranean Mornings
- Method: Toasting & Pan-frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bagel stack
- Calories: 450
- Sugar: 3g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 240mg