Home » Vegetarian Mediterranean Recipes

Authentic Greek Scrambled Eggs with Feta and Tomato – Strapatsada

ByElena Paravantes, MS, RD
Print Recipe To Recipe Pin Recipe
This Post May Contain Affiliate Links
Authentic Greek Scrambled Eggs with Feta and Tomato - Strapatsada

As I’ve mentioned before, for Greeks, eggs are more of a night food than a breakfast food. The largest meal of the day is a late lunch so the evening meal needed to be something somewhat light and quick to make and that’s where this tasty dish of scrambled eggs cooked along with tomato and onions, comes in. It takes only a few minutes to prepare, but so delicious.

What I like about this particular version is that there are plenty of tomatoes. You will be getting at least one whole serving of vegetables with every egg used, it is almost more like “tomatoes with eggs” rather than “eggs with tomatoes”. This is  served with a sprinkle of crumbled feta and a bit of bread. A perfect meal, plenty of vegetables with a bit of protein.

Greeks may eat eggs for supper, but this is perfect for breakfast and brunch.

Jump to Recipe

Greek Style Scrambled Eggs with Cherry Tomatoes and Feta – Kagianas

Authentic Greek Scrambled Eggs with Feta and Tomato - Strapatsada
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes
A Greek classic egg recipe: scrambled eggs with tomatoes and feta.
Course: Breakfast, lunch
Cuisine: Greek, Mediterranean
Keyword: Greek scrambled eggs
Servings: 2
Calories: 240kcal
Author: Elena Paravantes, MS, RD
Print Recipe Pin Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1 garlic clove minced
  • 1 large tomato grated or finely chopped
  • 2 eggs
  • 1 tablespoon crumbled feta
  • 1-2 teaspoons dried oregano
  • 1 teaspoon fresh mint
  • Salt/pepper

Instructions

  • Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
  • Add the tomatoes and sauté for another 5 minutes until soft.
  • Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
  • Add crumbled feta and stir until blended
  • Remove from pan, serve on plate. Add salt (as needed.
  • Sprinkle with dried oregano and mint.
Nutrition Facts
Greek Style Scrambled Eggs with Cherry Tomatoes and Feta – Kagianas
Amount per Serving
Calories
240
% Daily Value*
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




21 Comments

  2. Love this recipe. Has it changed? I vividly remember there being tomato paste in it. That’s how I’ve been making it for the last few months. Maybe I’m just losing my mind. Lol

    Reply

  3. This is two servings? I estimate it’s under 300 calories per serving. Is this, with a piece of bread, considered to be a normal meal for men and women?

    Reply

  5. How many calories are in this dish? Trying to change to Mediterranean style while also counting the calories.
    I loved this dish. Delicious! Definitely making it again.5 stars

    Reply

  6. Hi Elena
    I definitely went wrong.
    Could You tell me how the texture should be. I tried yesterday and although it was very tasty it ended up like an egg and tomato smoothie.

    Kind regards

    Dave

    Reply

  8. I made this for breakfast today and it was very good! I was out of cherry tomatoes so I used four small hothouse tomatoes. I also used dried mint. I’m going to put this on my list of “things to make for dinner when I’m too tired to make dinner” ideas.

    Reply

  9. I just made this and added some spinach! It was very good! Thank you for all these recipes and information!

    Reply

  12. I made it for lunch today and it was delicious and satiating. I loved the lift from the mint and oregano, plus the saltiness of the cheese. Wonderful!

    Reply

  13. In Santorini, I had delicious tomatoes and eggs for breakfast. I have not been able to replicate this dish at home. Maybe your receipe will help? Of course eating anything overlooking the caldera would taste good!

    Reply

    2. I tried this recipe for dinner. It was an improvement over the way I was making it. Still, I think it would benefit from those Santorini tomatoes!