Greek Scrambled Eggs

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 1 Garlic clove
- 1 tbsp Mint or oregano, fresh or dried
- 2 Tomatoes, large ripe firm

Refrigerated
- 4 Eggs, large

Baking & Spices
- 1 Salt and pepper

Oils & Vinegars
- 2 tbsp Olive oil, Extra Virgin

Dairy
- 1/2 cup Greek kefalotyri or feta cheese, grated

Time
Cook: 30M

Found on cooking.nytimes.com

Description

For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes. Its as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic. A handful of tangy feta crumbles finishes it off. Featured in: Scrambled Eggs With Tomatoes, Greek Style. Learn: How to Make Eggs

Directions

Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater. In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that’s left is thick pulp, about 10 minutes. Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes. Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.

Nutrition

387 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 19 grams protein; 405 milligrams cholesterol; 1134 milligrams sodium

Serves: 2 servings
Cook Time: PT30M

cooking.nytimes.com

196 0 2017-08-01 06:37:12

Title:	Greek Scrambled Eggs Recipe
Descrition:	For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic A handful of tangy feta crumbles finishes it off.

Greek Scrambled Eggs

Produce
- 1 Garlic clove
- 1 tbsp Mint or oregano, fresh or dried
- 2 Tomatoes, large ripe firm

Refrigerated
- 4 Eggs, large

Baking & Spices
- 1 Salt and pepper

Oils & Vinegars
- 2 tbsp Olive oil, Extra Virgin

Dairy
- 1/2 cup Greek kefalotyri or feta cheese, grated

The first person this recipe

cooking.nytimes.com

196 0

Found on cooking.nytimes.com

Site Name

NYT Cooking

Site Title

Greek Scrambled Eggs Recipe

Site Description

For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic A handful of tangy feta crumbles finishes it off.

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