Brunch · Greek

Strapatsada (Greek Scrambled Eggs with Tomato and Feta)

Name: Strapatsada (Greek Scrambled Eggs with Tomato and Feta)
Total time: 20 min
Yield: 4
Cuisine: Greek
Ingredients: 8 eggs; 4 ripe tomatoes; 1 onion; 100 g feta cheese, crumbled; 3 tbsp olive oil; 0.5 tsp dried oregano

20 min Serves 4 ~355 kcal/serving ~£3.20 (£0.80/serving) Gluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

8 eggs
4 ripe tomatoes
1 onion
100 g feta cheese, crumbled
3 tbsp olive oil
0.5 tsp dried oregano

Nutrition (per serving)

Calories: 355 kcal
Protein: 19.5 g
Carbohydrate: 7.6 g
of which sugars: 6.2 g
Fat: 26.7 g
of which saturates: 8.8 g
Fibre: 1.8 g
Salt: 1.13 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Grate the tomatoes on the coarse side of a box grater into a bowl, discarding the skins. Finely chop the onion.
2
Warm the olive oil in a large frying pan and soften the onion for 6 minutes.
3
Add the grated tomato and dried oregano, season well and simmer for 8 minutes until thickened.
4
Beat the eggs lightly and pour into the pan. Stir gently over a low heat for 2 to 3 minutes until just set but still a little soft.
5
Scatter over the feta and serve at once with bread.

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