Strapatsada (Tomato & Feta Scrambled Eggs)
Method
Reduce Tomatoes: Heat olive oil in a non-stick pan over medium-high heat, add the grated tomatoes, and simmer for 6–7 minutes until the liquid evaporates into a thick paste.
Incorporate Eggs: Reduce the heat to low, pour in the beaten eggs and egg whites, and stir continuously with a spatula to create soft, creamy curds.
Fold Feta: Just before the eggs fully set, fold in the crumbled feta and dried oregano, cooking for 1 further minute until warm but not melted.
Finish & Serve: Season lightly with salt and pepper, garnish with fresh torn mint, and serve immediately alongside the toasted wholemeal sourdough.
Nutritional Insight: Boosting these traditional Greek eggs with extra egg whites dramatically elevates the bioavailable protein matrix, effectively preserving lean muscle mass and quietening morning food noise. Culinary Hack: Grating the tomatoes rather than chopping them gives you a smooth, jammy base that emulsifies perfectly with the eggs without leaving any tough, stringy skins behind.
Nutrition Facts
Per serving
