Greek Yogurt Scrambled Eggs With Fresh Dill Feta Recipes

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GREEK YOGURT SCRAMBLED EGGS WITH FRESH DILL & FETA



Greek Yogurt Scrambled Eggs with Fresh Dill & Feta image

Fresh dill, tangy Greek yogurt, and feta amp up everyday scrambled eggs.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 7

1 teaspoon olive oil
4 large eggs
2 tablespoons Greek yogurt
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill plus a couple of sprigs for garnish (if desired)
2 tablespoons crumbled feta cheese

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



Greek Scrambled Eggs image

Adapted from Mollie Katzen's Sunlight Cafe Cookboook. Lots of Greek flavors here! Try to use fresh herbs! Serve with some nice toasted whole grain bread and fresh fruit.

Provided by Sharon123

Categories     Breakfast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

6 -8 large eggs
3 tablespoons of fresh mint, minced
2 tablespoons minced flat leaf parsley
1 teaspoon fresh oregano, minced (or 1/2 tsp. dried oregano)
3 tablespoons scallions, minced
black pepper, freshly ground
1 tablespoon olive oil
2 cups fresh spinach (packed)
3/4-1 cup feta, crumbled
1 cup halved cherry tomatoes (or or ripe tomatoes, diced)

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!

Nutrition Facts : Calories 226.7, Fat 16.7, SaturatedFat 7, Cholesterol 304, Sodium 437.3, Carbohydrate 4.8, Fiber 1.4, Sugar 2.6, Protein 14.5

SCRAMBLED EGGS WITH ZUCCHINI AND FETA



Scrambled Eggs with Zucchini and Feta image

Feta, zucchini, and onions are scrambled with eggs to create a delicious yet quick and easy breakfast. These eggs don't need salt because of the feta , but if your feta isn't as salty, you might need to add salt to taste.

Provided by ABcooking1

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

1 teaspoon olive oil, or as needed
½ small onion, sliced
½ medium zucchini, sliced
2 eggs, beaten
¼ teaspoon dried dill weed
1 ounce feta cheese, or to taste

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.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 8.6 g, Cholesterol 397.2 mg, Fat 21 g, Fiber 1.7 g, Protein 18.2 g, SaturatedFat 8 g, Sodium 468.2 mg, Sugar 5.1 g

GREEK SCRAMBLED EGGS



Greek Scrambled Eggs image

This classic Greek favorite adds a little zest to the standard breakfast. Not much salt is needed; feta is very salty.

Provided by zzyygg

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 5

1 tablespoon butter
3 eggs
1 teaspoon water
½ cup crumbled feta cheese
salt and pepper to taste

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.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 2.1 g, Cholesterol 327.6 mg, Fat 21.2 g, Protein 14.8 g, SaturatedFat 11.6 g, Sodium 709.7 mg, Sugar 2.1 g

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)



Greek Tomato Feta Fritters (Domatokeftethes) image

I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.

Provided by Chef John

Categories     Greek Appetizers

Time 1h5m

Yield 4

Number Of Ingredients 15

2 cups diced fresh tomatoes with juices
½ cup packed grated zucchini
⅓ cup sliced green onions
2 teaspoons kosher salt, or to taste
1 teaspoon white sugar
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper
¼ cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 ounces feta cheese, crumbled
¾ cup all-purpose flour, or more as needed
¾ teaspoon baking powder
vegetable oil for frying

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.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg

DILL FETA SCRAMBLE



Dill Feta Scramble image

Begin each day with an energy-sustaining mix of carbs and protein. Here, a whole-wheat pita is filled with eggs (mostly whites) and a little feta.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

2 large eggs plus 4 large egg whites
Coarse salt and ground pepper
1 ounce feta cheese, crumbled (1/4 cup)
2 teaspoons olive oil
2 tablespoons fresh dill, coarsely chopped, plus more for garnish
1 whole-wheat pita (6-inch), halved

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.

Nutrition Facts : Calories 269 g, Fat 13 g, Fiber 2 g, Protein 19 g

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