Strapatsada Tomato and Feta Eggs
Greek · 18 min · vegetarian, gluten-free, keto, low-carb
310 cal
18g protein
10g carbs
22g fat
per serving · estimated
Ingredients
- 6 eggs
- 3 ripe tomatoes
- 3 oz feta cheese
- 3 tbsp olive oil
- 1 tsp dried oregano
- 6 leaves fresh basil
Method
- Grate the tomatoes and simmer the pulp in olive oil over medium heat until most liquid evaporates, about 6 minutes.
- Season with oregano and a pinch of salt.
- Beat the eggs and pour into the pan.
- Stir gently until the eggs are just set and creamy, about 3 minutes.
- Crumble in feta, scatter torn basil, and serve with bread.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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