This smooth and creamy dish features scrambled eggs cooked with crushed tomatoes and
melted feta. It’s a satisfying and flavorful dish that can be eaten for breakfast or lunch.
Heat the olive oil in a small pan placed over medium heat. When the oil Add the tomatoes, stir, then reduce the heat to low and simmer for While the tomatoes are cooking, beat the eggs in a small bowl. When the tomatoes have thickened, pour the eggs into the pan and Add the feta, oregano, and mint, and stir to combine. Transfer to a plate. Top with a pinch of black pepper and the remaining
begins to shimmer, add the onions along with 1⁄8 teaspoon sea salt.
Sauté for about 3 minutes or until the onions are soft.
8 minutes or until the mixture thickens.
increase the heat to medium. Continue cooking, using a spatula to stir
the eggs and tomatoes continuously, for 2–3 minutes or until the eggs are
set. Remove the pan from the heat.
1⁄8 teaspoon sea salt. Serve promptly.
Serving Size 1 Cup Servings 1 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat the olive oil in a small pan placed over medium heat. When the oil
begins to shimmer, add the onions along with 1⁄8 teaspoon sea salt.
Sauté for about 3 minutes or until the onions are soft.
Add the tomatoes, stir, then reduce the heat to low and simmer for
8 minutes or until the mixture thickens.
While the tomatoes are cooking, beat the eggs in a small bowl.
When the tomatoes have thickened, pour the eggs into the pan and
increase the heat to medium. Continue cooking, using a spatula to stir
the eggs and tomatoes continuously, for 2–3 minutes or until the eggs are
set. Remove the pan from the heat.
Add the feta, oregano, and mint, and stir to combine.
Transfer to a plate. Top with a pinch of black pepper and the remaining
1⁄8 teaspoon sea salt. Serve promptly.
