10-Minute Greek Scrambled Eggs (Strapatsada)

Greek scrambled eggs with tomatoes and crumbled feta and fresh herbs in a blue patterned bowl with a black fork and bread tucked into the dish.

5 from 1 vote

10-Minute Greek Scrambled Eggs (Strapatsada)

Greek scrambled eggs are the sort of miracle recipe that you'll turn to time and time again. Even easier than regular scrambled eggs to make (in my humble opinion!) all you'll need are a few ripe tomatoes, whisked eggs, dried oregano, feta cheese, salt and pepper and a few fresh herbs to serve. Next time you don't know what to have for dinner, make this in just a few minutes and you'll be amazed how quick, easy and delicious it is with some fresh crusty bread or toast on the side.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, light meal

Cuisine: Greek

Diet: Diabetic, Low Fat, Low Lactose, Vegetarian

Servings:

Author: Helen Schofield

Equipment

Ingredients

2 tablespoons extra virgin olive oil plus extra for drizzling over at the end
3 medium tomatoes chopped into small pieces, or however big you like (the riper and juicier the better)
4 large eggs lightly whisked
1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
½ teaspoon salt
¼ teaspoon pepper
⅓ cup feta cheese crumbled, plus a little extra for sprinkling at the end (amount to taste - increase to half a cup if you like = 2 ounces)

To serve

a handful of fresh herbs (basil, oregano, parsley, dill, or a mixture of these - I like basil and oregano)
fresh crusty bread or toast

cups/ounces - grams/ml

Instructions

Heat up the olive oil in a medium sized frying pan/skillet on a medium heat.
2 tablespoons extra virgin olive oil
Add the tomatoes to the pan, and cook and stir for 2 or 3 minutes or until some of the juice has reduced/evaporated.
3 medium tomatoes
Pour the lightly whisked eggs into the pan with the tomatoes. Then add the dried oregano, salt and pepper. Gently begin stirring and folding the mixture with a spatula or wooden spoon until the eggs are cooked and most of the tomato juices have evaporated.
4 large eggs, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon pepper
Stir through most of the crumbled feta cheese. Then serve the tomatoes and eggs out into bowls. Crumble over the rest of the feta cheese, and scatter over the fresh herbs.
⅓ cup feta cheese, a handful of fresh herbs
Serve with crusty bread or toast on the side. Drizzle a little more extra virgin olive oil over the whole dish, including the bread, before serving.
fresh crusty bread or toast

Video

Notes

Tomatoes: Feel free to use more or less tomatoes, and to chop them on the smaller or larger side. I like a roughly half and half mix of eggs and tomatoes, but different strapatsada recipes vary.

To serve: You can serve these Greek eggs hot, warm or at room temperature.

Doubling the recipe: This is an easy recipe to double if you want to serve more people. The tomatoes ensure the mixture stays nice and moist, so you don't need to worry about overcooking the eggs - they'll be fine!

Leftovers: Surprisingly, you can successfully reheat the leftovers, although this dish is best served when first cooked. Simply cover and reheat gently in the microwave 30 seconds at a time until hot again. Alternatively, you could reheat gently in the oven in an oven proof dish covered with aluminium foil. 10 minutes at 325F/165C should do it.

Nutrition