Mediterranean-Style Scrambled Eggs
with Greek-style cheese & potato wedges
Scrambled eggs for dinner? Why not? This vitamin-rich dish can be used as a tasty base for any meal.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Potatoes
½ piece
[Persian] cucumber
1.5 piece
Tomato
¼ bunch
Scallions
20 g
Mesclun
2 piece
Egg
(Contains Egg)
50 g
Greek-style cheese
(Contains Milk)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
Extra virgin olive oil
½ tablespoon
[Plant-based] butter
½ teaspoon
White wine vinegar
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Peel or thoroughly wash the potatoes and then cut into wedges. Heat the sunflower oil in a wok or deep frying pan over medium-high heat and fry the potatoes for 20 minutes, covered. Remove the lid and fry for a further 5 - 10 minutes. Toss regularly, seasoning to taste with salt and pepper.
In the meantime, slice the cucumber into crescents and finely chop the scallions. Dice the tomato and crumble the Greek-style cheese.
Did you know... this recipe provides over 300g of vegetables!
In a salad bowl, combine the extra virgin olive oil with the white wine vinegar. Season to taste with salt and pepper, then add the cucumber and the mesclun, along with half each of the Greek-style cheese and tomato.
Melt the butter in a frying pan over medium-high heat and fry the scallions with the rest of the tomato for 3 - 4 minutes.
In a bowl, beat the eggs and season with salt and pepper. Transfer to the frying pan along with the rest of the Greek-style cheese, then scramble the eggs until done.
Did you know... eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of us however don't get enough vitamin D, particularly during the darker winter months.
Serve the scrambled eggs on plates with the potato wedges, salad and mayonnaise.