Greek Scrambled Eggs With Tomato & Feta (Strapatsada)
Servings: 1 portion
- 1 medium-sized ripe tomato
- 2 tablespoons olive oil
- 60 grams feta cheese coarsely crumbled
- 2 large eggs
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.
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