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Greek Scrambled Eggs With Tomato & Feta (Strapatsada)
Difficulty: Easy
Cook Time
mins
Total Time
5 mins
Servings: 1 portion
Calories: 519 kcal
Course:
Breakfast
Cuisine:
gluten-free
Ingredients
- 1 medium-sized ripe tomato
- 2 tablespoons olive oil
- 60 grams feta cheese coarsely crumbled
- 2 large eggs
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.