Strapatsada
A rustic Greek scrambled egg dish with tomatoes, onions, and feta cheese cooked together until creamy and savory. Simple, comforting, and ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 16g
Ingredients
- 4 count large eggs
- 2 medium ripe tomatoes, diced
- ½ medium yellow onion, finely chopped
- 2 tablespoons extra virgin olive oil
- ½ cup feta cheese, crumbled
- 1 teaspoon fresh oregano, chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- 1
Heat olive oil in a 10-inch non-stick skillet over medium heat.
- 2
Add chopped onion and sauté for 2 minutes until softened and fragrant.
- 3
Add diced tomatoes and oregano, cooking for 3 minutes until tomatoes begin to break down and release their juices.
- 4
In a small bowl, beat the eggs with salt and pepper.
- 5
Pour beaten eggs into the skillet, stirring gently with a silicone spatula for 2-3 minutes until eggs are barely set and still slightly creamy.
- 6
Remove from heat and fold in crumbled feta cheese, reserving a small handful for garnish.
- 7
Transfer to serving plates, top with remaining feta, and serve immediately with crusty bread.
Tools you’ll need
- 10-inch non-stick skillet
- small mixing bowl
- silicone spatula
- whisk
- sharp knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
