Mediterranean Egg Skillet with Salami & Olives
Fluffy scrambled eggs with salty salami, briny olives, and fresh tomato in one skillet—ready in 10 minutes. Serve with warm flatbread and espresso for a complete Mediterranean breakfast.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 3 oz salami, sliced thin
- 6 whole eggs
- 1 cup tomatoes, diced
- ½ cup kalamata or green olives, pitted and halved
- ¼ cup red onion, diced
- 2 tbsp fresh herbs (parsley or mint, chopped)
Instructions
- 1
Heat a 12-inch skillet over medium-high. Cook salami, stirring often, until edges curl and fat renders, about 2 minutes.
- 2
Add red onion and sauté until softened, about 1 minute. Pour in diced tomato and olives; cook 1 minute more.
- 3
Whisk eggs in a bowl with salt and pepper. Pour into the skillet and stir gently until soft curds form, about 2 minutes.
- 4
Fold in fresh herbs. Remove from heat when eggs are creamy but no longer glossy.
- 5
Warm flatbread in a toaster oven or directly over a burner flame, about 1 minute per side.
- 6
Divide skillet between plates. Serve with warm flatbread and a shot of espresso or latte on the side.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
- wooden spoon
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