Delicious Eats

Mediterranean Veggie Scramble

A Note from recipe contributor Melissa Costello:

“This very flavorful, high-energy veggie scramble is loaded with phytonutrients and protein. It will transport you right to the Greek Isles, it’s that good.”

Recipe and photo reprinted with permission from The Clean in 14 Detox.


1 tablespoon olive oil

1/2 small red onion, thinly sliced

3 garlic cloves, thinly sliced

1 tablespoon capers

1/4 teaspoon red pepper flakes

1 package (8 ounces) tempeh, cubed

1/2 cup halved cherry tomatoes

1 roasted red bell pepper, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

3 teaspoons red wine vinegar

1/4 cup chopped green olives

Sea salt

Chopped parsley


  1. Heat the oil in a large skillet over medium heat. Saute the onion, garlic, capers, and red pepper flakes until the onion is soft and a bit caramelized.
  2. Add the tempeh and saute for about 5 to 7 minutes or until the tempeh is slightly browned.
  3. Add the tomatoes, bell pepper, thyme, oregano, and vinegar. Cook for about 5 minutes, stirring occasionally or until the tomatoes start to break down and reduce. Add the olives and heat through. Seasons with salt and garnish with parsley, if desired.

Note: Tempeh is a high-protein soy product that is fermented with grains from the whole bean versus a processed bean. The retention of the whole bean gives tempeh a higher content of protein, dietary fiber, and vitamins.

Yield: 2 servings