Cilantro Olive Scrambled Eggs
Creamy scrambled eggs mixed with briny olives and fresh cilantro for a protein-packed breakfast. This American-inspired recipe, ready in about 13 minutes, combines eggs, butter, green olives into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 305 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 2 tbsp butter
- 1/4 cup green olives
- 2 tbsp fresh cilantro
- 1/4 tsp salt
- 1/8 tsp black pepper
Nonstick pans that release eggs cleanly → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, whisk 6 large eggs with 1/4 tsp salt and 1/8 tsp black pepper until well combined.
- Step 2: Heat a non-stick skillet over medium-low heat, add 2 tbsp butter, and swirl to coat the pan.
- Step 3: Pour in egg mixture, cook for 5-7 minutes, gently stirring with a rubber spatula until softly set but still moist.
- Step 4: Stir in 1/4 cup chopped green olives and 2 tbsp chopped cilantro, cook for 1 more minute until olives are heated through.
- Step 5: Serve immediately.
