Greek Scrambled Eggs

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.

4.63 from 43 votes

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Course: Breakfast, Brunch

Cuisine: Greek

Keyword: Eggs

Cook Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 people

Calories: 225kcal

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Ingredients

 

MetricImperial

• 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