Greek Yogurt Scrambled Eggs With Fresh Dill Feta Recipes

GREEK YOGURT SCRAMBLED EGGS WITH FRESH DILL & FETA

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.

GREEK SCRAMBLED EGGS

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!

SCRAMBLED EGGS WITH ZUCCHINI AND FETA

Steps:

• Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
• Cook and stir until eggs are set, about 5 minutes.

GREEK SCRAMBLED EGGS

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.

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

Steps:

• Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
• Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
• Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
• Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
• Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
• Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

DILL FETA SCRAMBLE

Steps:

• In a medium bowl, whisk together eggs and egg whites; season with salt and pepper. Whisk in cheese.
• In a small nonstick skillet, heat oil over medium-low. Cook eggs, scraping bottom frequently with a flexible heatproof spatula, until just set, 1 to 2 minutes; stir in dill.
• Spoon eggs into pita halves, and garnish with more dill.