Greek Scrambled Eggs With Tomato & Feta (Strapatsada)

Name: Greek Scrambled Eggs With Tomato & Feta (Strapatsada)
Cook time: 5 min
Total time: 5 min
Yield: 1 portion
Ingredients: 1 medium-sized ripe tomato; 2 tablespoons olive oil; 60 grams feta cheese; 2 large eggs

User Reviews

4.5

123 reviews

Excellent

Cook Time
mins
Total Time
5 mins
Servings
1 portion
Calories
519 kcal
Course
Breakfast
Cuisine
gluten-free

Greek Scrambled Eggs With Tomato & Feta (Strapatsada)

Iris Warren

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Difficulty: Easy

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Ingredients

Servings

1 medium-sized ripe tomato
2 tablespoons olive oil
60 grams feta cheese coarsely crumbled
2 large eggs

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Instructions

In a small mixing bowl whisk the eggs and set aside.
Grate tomato using a hand grater.
Add tomato into a non-stick pan along with the 2 tablespoons of olive oil.
Heat over high heat. Add a pinch of salt and pepper. Cook tomato for 2-3 minutes stirring occasionally with a wooden spatula, until it drains completely. NOTE: Salt dehydrates, therefore, will help the tomato drain while removing some of its sourness. Keep in mind though that you'll be adding salty feta cheese also so don't add too much.
Stir in the feta cheese and cook for a minute more.
Switch heat off and pour in the eggs. Keep stirring until eggs incorporate completely with remaining ingredients and start to look nice and fluffy.
Serve with some warm grilled bread.

Nutrition Information

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Calories 519kcal (26%) Carbohydrates 8g (3%) Protein 23g (46%) Fat 44g (68%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g Monounsaturated Fat 22g Cholesterol 518mg (173%) Sodium 831mg (35%) Potassium 470mg (13%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 1portion

Amount Per Serving

Calories 519 kcal

% Daily Value*

Calories	519kcal	26%
Carbohydrates	8g	3%
Protein	23g	46%
Fat	44g	68%
Saturated Fat	15g	75%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	22g	110%
Cholesterol	518mg	173%
Sodium	831mg	35%
Potassium	470mg	10%
Fiber	1g	4%
Sugar	6g	12%