Greek scrambled eggs

By Afrim Pristine
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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. 



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


  1. Crack the eggs into a bowl and stir with a fork combining whites and yolks.
  2. Add grated kefalotyri cheese into the egg mixture and stir again.
  3. In a large size pan, add butter and melt on medium heat.
  4. 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.
  5. About two minutes into cooking the eggs, add tomatoes, 3/4 of feta crumbled and oregano and incorporate all ingredients with the eggs.
  6. Season with salt and pepper
  7. Plate the scrambled eggs into two plates evenly and top both plates with the rest of the feta
  8. Serve alongside warmed pita bread. Enjoy!

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