Greek Breakfast Pasta with Scrambled Eggs and Olives
Mediterranean breakfast pasta with scrambled eggs, Kalamata olives, and fresh herbs. A protein-packed morning meal in one pot.
AI SCORE
87
/100
⏱️
42 min
Time
👥
4 people
Servings
🔥
520 kcal
Calories
📊
easy
Difficulty
Ingredients
- 300g small shell pasta
- 8 large eggs
- 100g Kalamata olives, pitted and halved
- 150g cherry tomatoes, halved
- 100g feta cheese, crumbled
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 500ml water
Instructions
1
Bring water to boil in a large pot, add pasta and cook until al dente, about 8-10 minutes.
2
Drain pasta, reserving 1/2 cup pasta water, set aside.
3
In the same pot, heat olive oil over medium heat, add garlic and cook 1 minute.
4
Add cherry tomatoes and olives, cook 3 minutes until tomatoes soften.
5
Return pasta to pot with reserved pasta water, toss to combine.
6
Beat eggs in a bowl, pour into pot and quickly stir to create creamy scrambled eggs with pasta.
7
Remove from heat, fold in feta cheese, dill, and parsley.
8
Season with salt and pepper, serve immediately.
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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