Strapastada or Kayanas, Greek Scrambled Eggs with Tomato and Feta

Greek scrambled eggs with tomato and feta are known as Strapastada in some regions of Greece and known as Kayanas in others. It's a delightful breakfast option, but it can also be served for lunch or a simple dinner with some toasted pita bread.

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Course: Breakfast

Cuisine: Greek

Keyword: Kaganas, Kayanas, Strapastada

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 280kcal

Author: Eva

Ingredients

1 tablespoon extra virgin olive oil
20 grape or cherry tomatoes halved
¼ cup onions chopped
1 garlic clove minced
½ teaspoon dried oregano
¼ teaspoon sweet paprika
salt and pepper to taste
4 eggs
¼ cup feta cheese crumbled into large pieces
parsley chopped for garnish (Optional)
Pita bread for serving

Instructions

Heat 1 tablespoon extra virgin olive oil in a non-stick skillet. Add the tomatoes and the onions and saute for about 5-7 minutes until the tomatoes begin to burst and the onions soften.
Add the minced garlic and cook until fragrant (about 1 minute).
Add the salt, pepper, paprika, and dried oregano to the skillet and stir to coat the veggies with the spices.
Beat the eggs and add to the skillet.
Let the eggs set along the edges, then add the crumbled feta cheese.
Stir gently to incorporate all the flavors, but do not over-stir the eggs.
Remove from the heat once the eggs are cooked through to your liking. Garnish with fresh chopped parsley.
Serve with toasted pita bread and Kalamata olives for a true Greek breakfast experience

Video

Notes

Please note, the nutritional information is only a guide.

Nutrition