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simple middle eastern scramble

by Jackie Newgent  |  August 30, 2018  |  0 Comments

simple middle eastern scramble

When in doubt for what to fix for dinner, I scramble up some eggs for my entrée. Yep, I think of eggs as an anytime food, not just a breakfast-time fix. Then I top them with whatever I have on hand that I think will taste good together—-or that I don’t want to go to waste. I seriously don’t know if I’ve ever made the exact same version twice. That’s part of the fun!

Today, I had a serious amount of fresh mint growing in one of the pots on my balcony; so, I figured I’d create a scramble with middle eastern flair. In addition to the fresh mint leaves, I topped these eggs with a sprinkling of harissa to punch up flavor and color and toasted pine nuts for crunch. It’s definitely not your ordinary egg dish!

Do try this version. And do enjoy with whatever edible odds and ends you have available … so nothing goes to waste. Think of the eggs as your canvas and go for it from there. Try these topping combinations: pico de gallo, black beans and fresh cilantro; basil, tomato and mozzarella; fresh parsley, fresh dill and feta cheese; soy sauce, scallions and sesame seeds; or leftover whatever! And don’t forget to pair it with a delightful salad to make it a meal.

simple middle eastern scramble

simple middle eastern scramble

Yield: 1 serving

Serving size: 2 eggs



  • 1 teaspoon extra-virgin olive oil or avocado oil
  • 2 large organic eggs, lightly beaten (or 3 eggs, if you like!)
  • Pinch of sea salt
  • Squirt of lemon juice (optional)
  • 1 teaspoon harissa or other hot sauce
  • 1 teaspoon pine nuts, lightly pan toasted
  • 1 small handful fresh mint leaves


  1. In a medium cast iron or other stick-resistant skillet, heat the oil over medium-low heat.
  2. Add the eggs and salt and cook while gently folding as needed until moist yet no longer runny, about 3 minutes.
  3. Transfer the eggs to a plate.
  4. Spritz with lemon juice, if desired. Top with the harissa, pine nuts, and mint leave. Serve.


Per serving: 220 calories, 17g total fat, 4g saturated fat, 0g trans fat, 375mg cholesterol, 450mg sodium, 2g total carbohydrates, 0g dietary fiber, 2g total sugars includes 0g added sugars, 13g protein


The “Before” Version

Compare to 2-egg cheese & veggie omelet

Per serving: 390 calories, 30g total fat, 16g saturated fat, 0g trans fat, 430mg cholesterol, 1160mg sodium, 9g total carbohydrates, 2g dietary fiber, 5g total sugars includes 0g added sugars, 22g protein


Tasteover Tips

  • If using a well-seasoned cast iron skillet, you won’t need excess cooking fat to prevent the eggs from sticking to the skillet
  • Instead of relying on lots of salt for taste, punch up flavors by considering the addition of a hint of acid (such as lemon juice), a touch of heat (such as harissa) and/or a sprinkling of freshness (such as fresh mint)
  • For texture of fun, add a surprise element (such as pine nuts for crunch)
a bouquet of fresh mint
a bouquet of fresh mint

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