GREEK SCRAMBLED EGGS
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
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
GREEK SCRAMBLED EGGS
For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes. It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic. A handful of tangy feta crumbles finishes it off.
Provided by Mark Bittman
Categories breakfast, brunch, easy, lunch, weekday, main course
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.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 641 milligrams, Sugar 5 grams, TransFat 0 grams
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
GREEK SCRAMBLED EGGS
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
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
FETA SCRAMBLED EGG WRAPS
My daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.-Mary Jo Kempf, West Seneca, New York
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place a large nonstick skillet coated with cooking spray over medium heat. Pour in egg substitute; cook and stir until thickened and no liquid egg remains. Gently stir in cheese and pepperoncini; heat through. Serve in tortillas.
Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 560mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
SIMPLE SCRAMBLED EGGS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, unsalted butter
Provided by Betsy Carter
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, whisk the eggs. Add salt and pepper to taste. Whisk to combine.
- Add the butter to a nonstick skillet over medium heat. Once the butter has melted and begins to bubble, turn the heat to low, and add the eggs.
- Using a spatula, gently push the eggs back and forth across the pan until they are cooked to your liking.
- Enjoy!
Nutrition Facts : Calories 115 calories, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
SCRAMBLED EGGS WITH A GREEK FLAIR
I make this almost every weekend. Listed are the veggies I normally use, but honestly I use whatever vegetables are in the refrigerator most mornings. It's a scramble because I have never mastered the omelet but I am sure it would be good that way too! Although it does not have a "Greek Flair" we often top it with a nice red salsa.
Provided by Teddys Mommy
Categories Breakfast
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Warm olive oil in frying pan over medium/high heat (gas 8).
- Once sizzling hot (I test by dropping small amount of water into oil) put onions, garlic and bell peppers into pan, sauté until lightly browned.
- Add zucchini and cook until zucchini is slightly softened but still firm.
- Mix in tomatoes and olives.
- Add eggs, salt and pepper to taste, then cook until eggs are no longer "wet".
- Remove from pan and sprinkle with Feta to taste.
- I frequently serve this with Bacon or sausage and whole grain toast.
Nutrition Facts : Calories 283.6, Fat 20.3, SaturatedFat 5, Cholesterol 528.8, Sodium 257.4, Carbohydrate 8.3, Fiber 1.9, Sugar 4, Protein 17.3
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