(Last Updated On: July 23, 2023)
If you are looking for a healthier alternative to the basic scrambled eggs recipe, this olive oil scrambled eggs recipe cooked without milk or butter is a healthier choice and the eggs taste fantastic. This recipe uses simple ingredients – eggs, olive oil, table salt, and ground black pepper, and that’s it. So quick, so easy, so healthy, and so good!
Some side dishes that go great alongside scrambled eggs are Turkey bacon, ham, sausage, biscuits with butter and jam, buttered toast, or hash browns.
🥚 Key Ingredients
- 8 large eggs
- 2 tablespoons of olive oil or extra virgin olive oil
- 1/2 teaspoon of table salt
- 1/2 teaspoon of ground black pepper
🍳 How to Make Olive Oil Scrambled Eggs (Step-By-Step Instructions with Detailed Photos)
Step 1. Beat the Eggs
Crack the eggs, including the egg whites, into a small bowl or medium bowl, depending on how many eggs you are going to scramble. We are scrambling eight eggs.
After that, beat the eggs with a fork or whisk, whichever you prefer. Beat the eggs until blended thoroughly together. It only takes about a minute or so to beat the eggs.
Note: Beat the eggs lightly and not as long for thicker scrambled eggs, and beat the eggs a little longer for light and fluffy scrambled eggs, whichever you prefer.
Step 2. Measure the Salt and Pepper
In a small bowl, measure 1/2 teaspoon of table salt together with 1/2 teaspoon of ground black pepper. At this time, you can add any of your favorite seasonings to the salt and pepper in the small bowl.
Step 3. Add the Salt and Pepper to the Beaten Eggs
Pour the table salt and ground black pepper into the bowl together with the beaten egg mixture.
Note: As mentioned above, at this time, if there are any other seasonings you would like to add to the scrambled eggs, go ahead and do that now. We used only salt and pepper for this recipe. But some other delicious choices are any of your favorite herbs or spices such as thyme, basil, garlic powder, cayenne pepper, kosher salt, or onion powder.
Step 4. Mix the Eggs and Seasonings Thoroughly
Mix the eggs and the salt and pepper with a fork until thoroughly blended together. Set the egg mixture aside for a minute.
Step 5. Put the Olive Oil in the Frying Pan
Put a large non-stick skillet on the stove over medium heat. After about 1 to 2 minutes (or less), add 2 tablespoons of olive oil to the large frying pan, and then let the olive oil heat for a bit until it begins to get hot, but not too hot.
If you are making less than eight eggs, you may need to use a small nonstick skillet. Eggs can spread too thin in an oversized frying pan.
Tip: If cooking over medium heat is too hot for your stove, turn the burner down to medium-low heat. Also, if cooking over medium heat is too low, turn the burner up to medium-high heat. I say this because my daughter’s stove is a normal cooking stove, but the cooking stove I have is a glass top and compared to my daughter’s stove, mine doesn’t produce the same amount of heat as hers does. Her medium heat would definitely be medium-high or high heat cooking for me. Luckily, we do most of the cooking on her stove.
Step 6. Add the Beaten Eggs to the Frying Pan
As the oil heats, pour the beaten eggs into the center of the pan together with the olive oil. The eggs will spread out evenly throughout the frying pan. Wait a few seconds or so before turning the eggs until you see the outer edge of the eggs in the frying pan change to a lighter color first before the middle of the eggs do. After that, it’s time to move the eggs around.
Step 7. Fry the Eggs in the Olive Oil
Use a rubber spatula, flat spatula, or heat-resistant silicone spatula and move the eggs around in the nonstick pan from the middle out to the sides and back to the middle, then turn them over too. We used a heat-resistant silicone spatula.
Note: Remember to adjust the heat if you are using a hotter heat source than ours by turning the heat down to medium-low so the eggs don’t cook too fast and dry up. However, we did keep the heat at medium the entire time.
Step 8. Turn the Eggs
Keep turning the eggs with the spatula. Stay with the eggs, don’t walk away to go do something else. For eight eggs the cooking time is about 8 minutes, but depending on how soft or done you like your eggs, and how hot your heat source is, you can adjust this time to your preference.
Keep an eye on the eggs while they are cooking. Chop the eggs up as they scramble in the frying pan, including the bottom of the pan. If you want bigger chunks of eggs, don’t chop as much. Turn the heat source off close to the end of cooking the eggs. The heat from the pan will finish cooking the eggs to your preference.
Note: Scrambled eggs should be thoroughly cooked before serving, but not dried out. Perfect scrambled eggs are moist, soft, and tender but without any wet liquid egg still showing.
Step 9. Serve the Scrambled Eggs
These beautiful, fluffy scrambled eggs are now ready to serve to your family. Get your fancy plates out, put a couple of scoops of delicious scrambled eggs on each plate for the kiddos, and then top them with your favorite herbs and spices such as chopped chives, parsley, or paprika.
🌟 Recipe Variations
- Sprinkle a little bit of feta cheese, goat cheese, Parmesan cheese, or any of your favorite cheeses on the scrambled eggs towards the end of cooking or on your plate.
- Add some garlic powder or any of your favorite seasonings to the beaten eggs before cooking them.
- You can use kosher salt or flaky sea salt instead of table salt.
- Shake some fresh parsley, parsley flakes, or fresh chives on top of the scrambled eggs right before serving.
- If you don’t have any olive oil, you can use a little butter instead.
- You can also sprinkle the top of scrambled eggs with bacon bits.
- Shake a couple of drops of your favorite hot sauce or sprinkle red pepper flakes over your eggs, but only on yours, not the kiddos. Hot sauce and red pepper flakes are too hot for some kids, although my 9-year-old granddaughter loves hot and spicy food.
❓ FAQs
Yes, it is super easy and tasty to make scrambled eggs with olive oil. For this recipe, we fry the eggs in olive oil rather than butter and do not use any milk.
Yes, you can make scrambled eggs without milk, and especially if you are lactose intolerant and can’t digest milk, you can still have scrambled eggs for breakfast. When cooking eggs, I have never put milk in them, and although a lot of scrambled egg recipes have milk in the ingredients, it is not necessary.
Yes, you can reheat scrambled eggs. With any leftovers, make sure to properly store them in the refrigerator. Do not eat leftover scrambled eggs if they have been in the refrigerator for more than a couple of days.
To reheat, take the scrambled eggs out of the refrigerator and put them in a safe microwaveable bowl. If they are a bit dry, you can add a little butter to them. Cover with a safe microwaveable lid or paper towel. Cook them in the microwave for about 10 to 20 seconds, drain any unwanted liquid from the bottom of the bowl, stir, check for desired warmth, then repeat reheating steps if necessary.
For this scrambled egg recipe with olive oil, there are approximately 108 calories per scrambled egg. The serving size for this recipe is 4, so it would be about 216 calories per serving, or for two scrambled eggs. Keep in mind that egg calories can vary due to different sizes of eggs such as small, medium, large, and extra large eggs.
💡 Final Thoughts
These delicious scrambled eggs with olive oil and without milk taste amazing. Scrambled eggs are a satisfying meal, with lots of protein in each bite, super quick to make, and a great pick-me-up in the morning for breakfast or lunchtime.
You can also sauté diced vegetables, such as carrots, onions, or zucchini, then add the scrambled eggs halfway through sautéing the vegetables. A scrambled egg sandwich on buttered toast, bagel, or bread also tastes fantastic. Enjoy!
👩🍳 More Egg Recipes You Will Love
- Noodles with scrambled eggs – Cooked, then fried pasta noodles mixed in with scrambled eggs. This is an old-time favorite recipe that’s delicious!
- Egg salad – Perfect egg salad, with just the right amount of ingredients. You have everything you need in your kitchen – eggs, mayo, salt, pepper, and lemon juice.
- Hard Boiled Eggs (In the Oven) – Make the most perfect hard-boiled eggs in the oven with this super simple recipe.
📋 Recipe Card
Olive Oil Scrambled Eggs
🫕 Equipment
- Frying pan (large)
- Mixing bowl (medium-sized)
🧂 Ingredients
- 8 large eggs
- 2 tbsp olive oil (extra virgin)
- 1/2 tsp table salt
- 1/2 tsp ground black pepper
👩🍳 Instructions
- Crack the eggs into a medium-sized bowl.
- Beat the eggs with a fork or a whisk until blended thoroughly together.
- Sprinkle the salt and pepper into the bowl with the beaten eggs. Mix thoroughly.
- Put a large frying pan on the stove on medium heat. After about 1 to 2 minutes, add the olive oil. Let the olive oil heat for a bit until it begins to shimmer (hot but not too hot).
- Add the beaten eggs to the frying pan with olive oil. Wait a few seconds or so before turning the eggs.
- Using a spatula, move the eggs around in the frying pan from the middle out to the sides and back to the middle, then turn them over too. Adjust the heat if needed so the eggs don't cook too fast.
- Keep turning the eggs with the spatula. Stay with the eggs, don't walk away. For this recipe, the cooking time is about 8 minutes but you can adjust this time if needed.
- Keep an eye on the eggs while they are cooking. Chop the eggs up as they scramble in the frying pan.
- Turn the heat source off just before the end of cooking the eggs. The heat from the frying pan will finish cooking the eggs.
- Scrambled eggs should be thoroughly cooked before serving, but not dried out, without any wet liquid egg still showing.
*️⃣ Recipe Notes
- Want thicker scrambled eggs? Beat the eggs lightly and not as long.
- Want light and fluffy scrambled eggs? Beat the eggs a little longer.
- If making less than 8 eggs, use a smaller frying pan. Eggs will spread too thin in an oversized frying pan.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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