Greek Scrambled Eggs
For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes. It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic. A handful of tangy feta crumbles finishes it off. One serving of eggs provides 19 grams of protein and tomatoes are a great source of the antioxidant lycopene, which helps reduce bad cholesterol (LDL) and increase good cholesterol (HDL). Feta cheese contains more calcium than most cheeses but it is high in sodium so it should be eaten in moderation.
Makes: 2 servings
Time to cook: 30 minutes
Ingredients
- 2 large, ripe, firm tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, finely chopped (optional)
- 1 tablespoon fresh or dried mint or oregano
- 4 large eggs, slightly beaten
- ½ cup grated feta cheese
- Salt and pepper, to taste
Cooking Instructions
- Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
- In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that’s left is thick pulp, about 10 minutes.
- Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
- Transfer to serving plates and sprinkle with grated feta cheese.
Nutrition per serving
390 calories; 31 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 19 grams protein; 644 milligrams sodium.
Recipe: Mark Bittman, NY Times Cooking
