greek scrambled eggs

A Greek classic egg recipe: scrambled eggs with tomatoes and feta.

Greek Style Scrambled Eggs With Cherry Tomatoes And Feta - Kagianas

olive oil

onion

garlic

cherry tomatoes sliced in half (2 cups)

tomato paste

eggs

feta

oregano

mint

Salt/pepper

Greek Style Scrambled Eggs with Cherry Tomatoes and Feta - Kagianas

Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.

Add the tomatoes and sauté for another 2 minutes.

In a small bowl mix the tomato paste with 2-3 tablespoons water. It should be thick and creamy. Add it to the pan and simmer for 5-7 minutes until tomatoes wilt.

Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.

Remove from pan, serve on plate. Add salt (as needed.

Sprinkle with crumbled feta, dried oregano and mint.

These Olive Oil Scrambled Eggs with Feta and Tomatoes takes only 10 minutes and a handful of ingredients! It's low-carb, gluten free, and high protein, and perfect for the Mediterranean diet.

Olive Oil Scrambled Eggs with Feta and Tomatoes

cherry tomatoes (halved)

eggs (beaten)

kosher salt (to taste)

black pepper (to taste)

feta cheese (crumbled (about 1/4 cup))

parsley

olive oil,

Season the two beaten eggs with a little bit of salt and pepper. Set aside.

Sauté diced onion in a nonstick skillet in the 2 tablespoons olive oil over medium heat until softened&nbsp;(try not to brown them), about 1 minute.

Add the halved cherry tomatoes (1/2 cup)&nbsp;to the skillet and continue sautéing until softened, about 2 minutes.

Add the beaten eggs to the skillet. Use a wooden spoon or spatula to push the eggs into the center of the skillet from the outside, working your way around as they cook.

When the eggs are almost cooked&nbsp;(after about 1 minute), add the feta cheese (2 oz.)&nbsp;and chopped fresh parsley or other herbs (1 tablespoon). Stir and finish cooking until the eggs are only&nbsp;just&nbsp;underdone, about 30 seconds more&nbsp;(they will finish cooking completely on the plate from the residual heat).

Transfer eggs to a plate and sprinkle with extra feta cheese and parsley, drizzle with olive oil, and season with more salt and pepper, if desired. Eat immediately.

These Greek scrambled eggs are simple, quick to make, and will always be my favorite healthy breakfast meal (that&#39;s also meal prep-friendly).

Greek Scrambled Eggs

kosher salt and black pepper (to taste)

extra virgin olive oil

grape tomatoes (halved)

baby spinach

green onions (thinly sliced (green and white parts separated))

garlic (minced)

feta cheese

parsley,

Whisk eggs

Make egg mixture: In a mixing bowl, whisk together the eggs, salt, and pepper.

Cook vegetables

Cook vegetables: Heat the oil in a pan over medium heat. Add the tomatoes, baby spinach, and white parts of the green onion. Saute for 2 to 3 minutes, until the tomatoes have softened and the spinach is wilted. Add the garlic and saute for another 30 seconds.

Cook eggs

Cook eggs: Pour the eggs into the pan, let them settle for a minute, then use a spatula to pull across the bottom, forming long curds of scrambled eggs.

Stir eggs

Finish scramble: When the eggs are mostly set, but a little softness remains, add the green parts of the green onion and the feta cheese. Remove the pan from the heat and continue stirring until cooked through.

Garnish

Garnish: Garnish with parsley or other fresh herbs before serving.

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Top 3 greek scrambled eggs recipes from across the web

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Greek Style Scrambled Eggs With Che...

Olive Oil Scrambled Eggs with Feta ...

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