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Greek Scramble


  • 1⁄4 cup bell pepper, finely sliced (green or red)

  • 2 garlic cloves, chopped

  • 1⁄4 cup yellow onion, finely sliced

  • 1 tablespoon extra virgin coconut oil

  • 1 cup zucchini, sliced into bite sized pieces (or squash of your choice)

  • 1⁄4 cup fresh tomato, diced

  • 5 eggs, whisked together

  • 2 tablespoons pitted kalamata olives, sliced

  • crumbled feta cheese, to taste

  • salt & pepper, To taste

Total Time: 25 min Prep: 10 min Cook: 15 min
Yield: 2 Level: easy


  1. Warm extra virgin coconut oil in frying pan over medium/high heat (gas 8).
  2. Once sizzling hot (I test by dropping small amount of water into oil) put onions, garlic and bell peppers into pan, sauté until lightly browned.
  3. Add zucchini and cook until zucchini is slightly softened but still firm.
  4. Mix in tomatoes and olives.
  5. Add eggs, salt and pepper to taste, then cook until eggs are no longer “wet”.
  6. Remove from pan and sprinkle with Feta to taste.
  7. I frequently serve this with Bacon or sausage and whole grain toast.