Greek Scrambled Eggs are a simple dish that blends so well. The use of Feta cheese melts perfectly with the eggs to create a creamy, slightly gooey texture. Serve this on Brioche, Fresh Bread or Challah – Braided Egg Bread for a main dish for 4 within 10 minutes. Adding the tomatoes at the last minute introduces a sweetness and bit of a bite. The tomatoes seem to blend into the scrambled eggs and make every mouthful a delight. This is superb as a breakfast or brunch but I have also had this for lunch and is ideal for when the grandchildren pop round hungry.
Greek Scrambled Eggs
Simple dish that combines eggs, cheese and tomatoes magically.
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Servings: 4 people
Calories: 225kcal
Ingredients
- 2 tsp butter 10 ml, olive oil
- 8 large eggs beaten
- 2 large tomatoes seeded and chopped
- 4 oz feta cheese crumbled, 100 g
- 1/2 tsp dried oregano 2 ml
- salt to taste
- ground pepper to taste
Instructions
- Heat the butter in a skillet over moderate heat.
- Pour in the eggs and cook until partially set, stirring constantly.
- Add the remaining ingredients and stir gently until cooked to your preference.
Nutrition
Calories: 225kcal | Carbohydrates: 2g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 449mg | Sodium: 456mg | Potassium: 162mg | Fiber: 0.2g | Sugar: 2g