Greek scrambled eggs ‘Strapatsatha’
Start your morning with these healthy, protein-packed Greek scrambled eggs. Traditionally, large tomatoes are used which are grated but cherry tomatoes work just as well, just let them reduce in the pan with a little olive oil and oregano for 10 minutes before adding the eggs. Top with some feta cheese and you have a super fast, nutritious breakfast or light lunch.
Ingredients
6 eggs, beaten eggs
100g feta cheese, crumbled at room temperature
20 cherry tomatoes, quartered
1 tsp oregano
2 tbsp the Governor extra virgin olive oil
Method
1. Heat a large frying pan to medium heat, add the olive oil. Add the tomatoes and oregano and cook for 10-15 minutes, until the juices have reduced. Pour in the beaten eggs and stir until nice and fluffy. Top with feta cheese and a drizzle of the Governor. Serve immediately with some sourdough bread.
Buy The Governor Extra Virgin Olive Oil here.
