Time 23m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Break the eggs into a medium bowl and beat with a whisk until smooth. Stir in the herbs and scallion, and add in a good, amount of black pepper. Place a 10-inch sauté pan or skillet over medium heat. After 1-2 minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan. Turn the heat up to medium-high, add the spinach, and sauté for 2-3 minutes, or until the spinach has wilted and turned a deep green. With the heat at medium-high, pour the eggs into the pan, scrambling them slowly As eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into the pan. The spinach will blend into the eggs. When the eggs are almost set but still slightly wet, sprinkle in the crumbled feta. Continue scrambling slowly, allowing the cheese to melt slightly into the eggs. After a minute, stir in the tomatoes. Cook for just a few seconds longer, or until the eggs are done to your liking. Serve immediately. Enjoy!
Time 30m Yield 2 servings Number Of Ingredients 7 Steps:
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.
Time 10m Yield 1 serving(s) Number Of Ingredients 6 Steps:
In a small bowl beat eggs. Add green pepper, green onion and olives (if using). Heat pan and coat with cooking spray or coat with oil. Scramble fry eggs, season with greek seasoning, when almost done top with feta, I usually add a couple tablespoons of water and cover so the feta starts to melt. Serve with toast and or hashbrowns or even rice. When I first started making this I didn’t have the greek seasoning, and you can use any color peppers. I think the olives are optional, mostly because I don’t like them and I find people around here don’t like them either.
Time 15m Yield 2 Number Of Ingredients 5 Steps:
Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.
More about “greek scrambled eggs recipes”
Time 10m Number Of Ingredients 7 Steps:
Add olive oil to a large non-stick saute pan over medium heat. In a medium bowl, whisk together the eggs, yogurt, salt, pepper, and chopped dill until well-blended. Pour the eggs into the pan and cook, stirring frequently, until fluffy, solid, and no longer runny, 4-5 minutes. Add feta and combine. Remove from heat and serve immediately, topped with with sprigs of fresh dill, if desired.
