Greek-Style Scrambled Eggs Recipe


To make this dish vegetarian, swap in a soy-based breakfast sausage.

Point 3

Total Time: 20 min Prep: 12 min Cook: 8 min Serves: 1 Difficulty: Easy


  • cooking spray: 5 spray(s)
  • cooked chicken chorizo sausage: 1½ oz, diced
  • uncooked onion(s): ¼ cup(s), chopped
  • grape tomatoes: 6 medium, halved
  • canned butter beans: ¼ cup(s), or large lima beans, rinsed and drained
  • egg(s): 2 large
  • table salt: 1 pinch, or to taste
  • black pepper: 1 pinch, or to taste
  • dill: 1 Tbsp, chopped
  • crumbled feta cheese: 1 Tbsp


  1. Coat a medium nonstick skillet with nonstick spray. Add chorizo and onion; cook over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Add tomatoes and beans; cook, stirring until tomatoes start to soften, about 1 minute.
  2. Push mixture to one side of skillet; add eggs to other side and scramble until softly set, 1-2 minutes. Fold in chorizo mixture and season with salt and pepper; sprinkle with dill and feta.


If you can’t find butter beans, use lentils in their place.