Savoury Greek Scrambled Egg Breakfast Bowl

In a small bowl, combine 3 tbsp (45 mL) oil and seasoning mix.

Combine half the oil and seasoning blend with cooked warm rice, set aside.

Heat medium saucepan over medium heat with remaining half of the oil mixture; add red pepper, green onions and spinach. Cook, stirring occasionally, until softened and spinach is wilted, 3 to 5 minutes.

Meanwhile, beat eggs in bowl. Heat nonstick skillet over medium heat with remaining 1 tbsp (15 mL) oil; pour in eggs. Cook, stirring often, until eggs are scrambled and set, 3 to 5 minutes.

Spoon seasoned rice into bowls; top with spinach mixture, scrambled eggs, feta and olives.

Test Kitchen Tip:
• Use any favourite cooked grain in place of rice, such as quinoa, bulgur or oats.