Scrambled eggs with mussels and feta
2 servings
20 minutes
Eggs with mussels and feta is a refined blend of classic breakfast and seafood, seasoned with the creamy taste of feta. This dish, inspired by Mediterranean cuisine, embodies simplicity and sophistication. The tenderness of the eggs harmonizes with the salty hint of feta, while mussels add a light sea freshness. Lightly fried onions give depth to the flavor, and a mix of peppers completes it with spicy notes. It cooks quickly and easily and is served hot straight from the pan. Perfect for those looking to diversify their breakfast or try something new in home cooking. This is not just an omelet — it's a true gastronomic find!
1
Wash, peel, and slice a small onion into thin half-rings.
- Onion: 1 head
2
Put the onion in hot olive oil in the pan, fry on medium heat for 2-3 minutes, stirring.
- Olive oil: 1 tablespoon
- Onion: 1 head
3
Add the pre-thawed, washed, cleaned of strings (if any) and dried mussels to the onion and fry for another 2 minutes.
- Frozen mussels: 150 g
4
Crack the eggs into the pan, season with salt and pepper. If desired, you can flip the eggs after they have set a little.
- Chicken egg: 4 pieces
- Salt: to taste
- Mixed peppercorns (four peppers): to taste
5
Crumble feta into the pan. Feta can be added to the finished dish if desired. Cook for a few minutes until the eggs reach the desired consistency. Serve immediately.
- Feta cheese: 60 g
