Recipe for Strapatsatha – Greek Scrambled Eggs
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Strapatsatha, or στραπατσάδα, is a Greek egg dish that incorporates feta cheese, onions, and fresh tomatoes. Some versions of this recipe also include olives, but that’s completely optional. To give this something extra, feel free to garnish it with some grated kafalotiri or fresh, chopped herbs such as parsley, dill, chives, or green onions.
- 5 large eggs
- 1 tablespoon water
- Salt and pepper, to taste
- 3 ounces crumbled feta cheese
- 1 small onion
- 4 tablespoons olive
- 3 medium sized ripe tomatoes, diced
Directions on How to Make Greek Scrambled Eggs:
Crack the 5 eggs into a medium bowl. Add water and salt and pepper and scramble vigorously with a balloon whisk. Stir in feta cheese and set aside.
Peel and chop the onion. Add the olive oil to a skillet and set on medium heat. Heat oil for about 30 seconds and then add the onion. Sauté the onion for about 5 minutes until it gets soft. Add the diced tomato and cook for 1 minute, until the flavors start to combine. Slowly add the egg mixture and scramble in the pan until the eggs are cooked all the way through. Garnish the eggs with grated cheese or fresh herbs, if desired.
This post was written by GreekBoston.com