Mediterranean Egg, Veggie & Cheese Scramble Recipe

This low carb and keto friendly Mediterranean Egg, Veggie & Cheese Scramble Recipe is a great flexible breakfast but also filling enough that you can eat it anytime of the day for lunch or dinner too!

This recipe is super simple.

It seems silly to actually write out a recipe for it to be honest. However, it’s a food combo that I don’t think I would have thought of myself had I not had something similar at Cafe Express one time. I have to say, my version is much better though.

If you like feta cheese, you will LOVE this combo of eggs, veggies and optional sliced deli turkey breast!

This scramble also has the added bonus of being low carb!

Without further ado…

Mediterranean Egg, Veggie & Cheese Scramble Recipe


  • 3 eggs, scrambled (not cooked yet)
  • veggies (I like to use a handful of spinach and a few cut up tomatoes. If I have chopped onion on hand, I’ll also throw some of that in)
  • feta cheese
  • olive oil or non stick spray
  • salt & pepper
  • optional: deli turkey breast


  1. Heat up a pan on the stove and use either the cooking spray or a drizzle of olive oil to coat the bottom.
  2. Add whatever veggies you have and cook until they are just wilted/to your liking (they won’t cook much more after you add the eggs)
  3. If you are using the deli turkey breast, go ahead and add it and stir until it is just warm
  4. Add salt & pepper to your bowl of scrambled eggs and then pour the uncooked eggs into your scramble
  5. Cook the egg/veggie scramble under low heat until cooked through
  6. Sprinkle the eggs with feta and serve!

This makes enough for 2 people or if you are SUPER hungry this can definitely be a filling meal for one!

You can adapt this with any veggies  you want. In fact, you can change the flavor profile by subbing bell peppers and using cheddar and chorizo to make more of a mexican egg scramble.

This is a great way to get in some healthy protein and fats without having too many carbs.

Let me know if you give it a try and if you do anything to change it up!

Easy To Peel Instant Pot Hardboiled Eggs

I love my Instant Pot! One of my favorite things to do with my Instant Pot is to make hardboiled eggs. Now, I won’t say that cooking my hardboiled eggs takes LESS time in my Instant Pot (I own the 6 in 1) , BUT it does produce better hardboiled eggs that peel like an absolute DREAM!

It’s so simple and I can make enough hardboiled eggs for the whole week in one session! I’ve piled as many as 24 eggs into my Instant Pot using this method (that was for Easter!) and they have always come out perfect.

You will need: 

  • Eggs (I have done up to 24!)
  • 1 cup Water
  • Your Instant Pot!
  • Your trivet that came with your instant pot


  1. Add the cup of water to your Instant Pot and place the trivet on the bottom.
  2. Pile your eggs carefully on top of the instant pot
  3. Set your Instant Pot on manual for 5 minutes
  4. After the 5 minutes is up, wait 6 minutes to release the pressure
  5. Put the eggs (I use tongs to remove them) in an ice bath for 6 minutes
  6. Immediately peel

Perfect eggs every single time!

Find more Instant Pot Recipes here.

Low Carb Cheesy Chorizo Breakfast Casserole

I have been making this Low Carb Cheesy Chorizo Breakfast Casserole for a couple of  years now. We love to make it on Sunday and then reheat the pieces for breakfast throughout the week.

It is an easy and filling low carb solution for breakfast!

Low Carb Cheesy Chorizo Breakfast Casserole

From Peace Love and Low Carb


  • 2 tbsp butter
  • 4 oz onion, thinly sliced
  • 2 large cloves garlic, minced
  • 9 oz pork chorizo
  • 6 large eggs
  • 2/3 cup sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 4 oz cream cheese
  • 4 oz cremini mushrooms, sliced (we don’t use these because my husband does not like mushrooms. I wish he did though!)
  • sea salt and black pepper, to taste

Head on over to Peace Love and Low Carb to see how to assemble this tasty Low Carb Cheesy Chorizo Breakfast Casserole!

You might also like:

Easy Omelette

Easy Omelette!

Recipe by Katie 

I love omelettes, but have never been able to make one that looks decent. Until now! I came across this idea several weeks ago and have used it a few times. The great thing about omelettes is that you can make everyone in the house happy with just a few different ingredients. Plus, it’s quick & easy and perfect for any meal.


  • Quart sized resealable FREEZER bag
  • 2 eggs
  • Salt and pepper to taste
  • Shredded cheese of your choice
  • Any other ingredients you like in an omelette


  • Bring a pot of water to a boil. The size of the pot and amount of water depends on how many omelettes you are making.
  • Place all the ingredients into the resealable bag and seal. Mash/shake up the bag until everything is mixed evenly.
  • Let the air out of the bag and reseal
  • Drop bag into boiling water and let cook for 12-13 minutes, depending on how done you like your eggs.
  • Remove from water with tongs, open bag, and dump onto plate. It should slide right out of the bag.


Are you interested in guest posting on Family Friendly Frugality? Please email me heather @ I’m looking for anything in the family friendly/frugal niche, but specifically how-to’s, DIY posts and RECIPES! Must be original content not posted elsewhere.

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