Breakfast · Mediterranean
Greek strapatsada
Eggs softly scrambled into a fresh tomato sauce with feta and oregano, a Greek summer breakfast.
- Serves
- 2
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g tomatoes, grated
- 1 tbsp olive oil
- 5 large eggs
- 60 g feta cheese, crumbled
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
Heat the olive oil in a skillet over medium heat, add the grated tomatoes and salt and simmer for 6 to 8 minutes, until thick.
Beat the eggs with the pepper and pour them into the tomato.
Stir gently over low heat for 2 to 3 minutes, until just set and still creamy.
Take off the heat, fold in the feta and sprinkle with oregano.