Greek Scrambled Eggs with Tomato and Feta (Strapatsada)
Moist and creamy scrambled eggs with fresh grated tomatoes and creamy feta cheese.
Servings: 4
Calories: 519kcal
Ingredients
- 5 tablespoons olive oil
- 650 grams (1.4 pounds) ripe tomatoes
- 180 grams (6.3 ounces) feta cheese crumbled
- 8 large free-range eggs
- Optional: extra virgin olive oil to drizzle on top
- Optional: dried oregano to sprinkle on top
Instructions
- Prepare the tomatoes. Grate the tomatoes on the coarse scale of a box grater. Discard the skins.
- Heat the olive oil in a non-stick frying pan.
- Add the tomato and season with salt.
- Cook the tomato over high heat for a couple of minutes until drained and concentrated.
- Stir in the feta cheese and cook until it melts almost completely.
- Pour in the eggs and turn the heat to low. Stir constantly for a minute. Continue stirring off the heat until set. If necessary, return to the heat for a minute.
- Serve warm with freshly ground pepper on top, a sprinkle of dried oregano, and a drizzle of extra virgin olive oil.
Nutrition
Calories: 519kcal | Carbohydrates: 8g | Protein: 23g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 518mg | Sodium: 831mg | Potassium: 470mg | Fiber: 1g | Sugar: 6g