Strapatsada Scrambled Eggs with Feta

European · Greece

Strapatsada Scrambled Eggs with Feta

Fluffy eggs gently scrambled with creamy Greek feta, fresh dill, and sweet sautéed cherry tomatoes.

15 min Easy Serves 2$4.03 estimated
Gluten-free
Halal
Low-carb
Vegetarian

Contains: Dairy, Eggs

Ingredients

  • Eggs

    6 whole

    $1.50

  • Cherry Tomatoes

    150 g

    $0.96

  • Feta cheese

    80 g

    $1.12

  • Olive oil

    1 tbsp

    $0.10

  • Fresh Dill

    0.25 bunch

    $0.30

  • Oregano

    0.5 tsp

    $0.05

  • Black pepper

    0.25 tsp

    $0.01

Prices are estimates from our ingredient database and vary by market.

Hard to find?

  • Swap Feta cheese for Cheddar cheese (1:1) — A firm salty cheese keeps the same role in the salad

Preparation

  1. 1

    Halve the cherry tomatoes and whisk the eggs in a small bowl with freshly cracked black pepper.

  2. 2

    Warm olive oil in a non-stick frying pan over medium heat, add cherry tomatoes and oregano, and cook for 3 minutes until blistered and soft.

  3. 3

    Lower the heat to medium-low and pour in the beaten eggs.

  4. 4

    Stir gently and continuously with a silicone spatula for 3 to 4 minutes to form tender, soft curds.

  5. 5

    Crumble in the feta and fold through fresh dill just as the eggs set softly, then remove from the heat immediately.

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