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Greek scrambled eggs
For a fresh and bright variation on your morning eggs, try Afrim Pristine's Greek scrambled eggs. It's as simple as can be: put that cheese grater to use by adding kefalotyri cheese to scrambled eggs, along with juicy fresh tomatoes, tangy feta and oregano.
SERVES
2
Ingredients
Greek Scrambled Eggs
- 4 eggs
- 12 halved cherry tomatoes
- 100gr Greek feta, crumbled
- 75gr grated kefalotyri cheese or grated pecorino romano
- Small handful of fresh oregano, finely chopped
- 50 grams salted butter
- Salt and pepper
To Serve
- Pita bread to serve
Directions
- Crack the eggs into a bowl and stir with a fork combining whites and yolks.
- Add grated kefalotyri cheese into the egg mixture and stir again.
- In a large size pan, add butter and melt on medium heat.
- Once butter is melted pour egg mixture into pan and cook for about four minutes stirring with a fork to get to the scrambled egg consistency.
- About two minutes into cooking the eggs, add tomatoes, 3/4 of feta crumbled and oregano and incorporate all ingredients with the eggs.
- Season with salt and pepper
- Plate the scrambled eggs into two plates evenly and top both plates with the rest of the feta
- Serve alongside warmed pita bread. Enjoy!
