Scrambled Eggs With Greek Sausage, Tomatoes, And Cheese
Scrambled eggs with sausage, cheese, and fresh tomatoes. A flavorful dish, juicy, cheesy, with bits of browned sausage!
Servings: 3 to 4 people
Calories: 396kcal
Equipment
Ingredients
- 8 medium-sized free range eggs
- 100 grams (1 medium) onion minced
- 350 grams (3 medium-sized) ripe tomatoes coarsely diced
- 1 teaspoon sweet paprika
- 140 grams (5 ounces) Greek sausage (Loukaniko) or use Italian instead
- 50 grams (1.7 ounces) Gruyere, Kasseri, or other yellow cheese
- olive oil
To Serve With:
- freshly ground pepper
- dried oregano
Instructions
- Cook the Sausage. Heat a splash of olive oil in a non-stick pan over high heat. Add the sausage and brown on all sides. Toss the sausage in a mesh strainer to drain the oil.
- Keep the sausage aside, covered, and use the drained oil to saute the onion. If necessary, add a little more olive oil.
- Beat the eggs lightly in a bowl and set aside.
- Saute the onion over medium-low heat until almost caramelized.
- Add the tomatoes, raise the heat to high, and cook until they drain their juices. Season them lightly with salt to help them out and add the paprika.
- Add the eggs and stir to combine. Once they begin to set, take the pan off the heat.
- Stir in the cheese and sausage. Add the pan back on the heat, and turn the heat to the lowest setting. Stir until eggs are fully set.
- Serve right away, sprinkled with freshly ground pepper and dried oregano if you like!
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 9g | Protein: 27g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 483mg | Sodium: 576mg | Potassium: 631mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2082IU | Vitamin C: 19mg | Calcium: 175mg | Iron: 3mg