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    You are in: Home / Greek / Greek Scrambled Eggs Recipe
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    Greek Scrambled Eggs

    Greek Scrambled Eggs. Photo by *Parsley*

    1/6 Photos of Greek Scrambled Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    Sharon123's Note:

    Adapted from Mollie Katzen's Sunlight Cafe Cookboook. Lots of Greek flavors here! Try to use fresh herbs! Serve with some nice toasted whole grain bread and fresh fruit.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Break the eggs into a medium bowl and beat with a whisk until smooth. Stir in the herbs and scallion, and add in a good, amount of black pepper.
    2. 2
      Place a 10-inch sauté pan or skillet over medium heat. After 1-2 minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan. Turn the heat up to medium-high, add the spinach, and sauté for 2-3 minutes, or until the spinach has wilted and turned a deep green.
    3. 3
      With the heat at medium-high, pour the eggs into the pan, scrambling them slowly As eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into the pan. The spinach will blend into the eggs.
    4. 4
      When the eggs are almost set but still slightly wet, sprinkle in the crumbled feta. Continue scrambling slowly, allowing the cheese to melt slightly into the eggs. After a minute, stir in the tomatoes.
    5. 5
      Cook for just a few seconds longer, or until the eggs are done to your liking. Serve immediately. Enjoy!

    Ratings & Reviews:

    • on June 10, 2012

      55

      Made as written except I added a fresh basil garnish for the final touch before serving. This was our main meal last week served with crusty bread and leftover rice. Easy! Used fresh mint from our garden, too! Reviewed for NA*ME tag/June. Thanks, Sharon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2009

      55

      Yum! We too halved the recipe & enjoyed our brunch made with free-range eggs, herbs fresh from the garden, a creamy Tasmanian fetta & diced roma tomato. When first reading through the recipe I was a little wary about the mint, but eleven 5 star reviews couldn't be wrong! We did use it & really enjoyed these scrambled eggs: different & delicious. Thanks for sharing :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2009

      55

      I have to say this is the 1st time I've seen a perfect 5 rating on a recipe... well, it deserves it. I made a few changes (didn't have mint) but the flavours still came out wonderful. I needed to use up a couple fresh mushrooms & abit of sliced corned beef from the fridge so I chanced throwing it in also (sauted before spinach). I was worried the corned beef would over-power the Greek tastes but it worked. Also added a tiny bit of deli mustard to the eggs (seeing as how I didn't use the mint). Easy to make & I will definately make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Greek Scrambled Eggs

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 226.6
     
    Calories from Fat 150
    66%
    Total Fat 16.7 g
    25%
    Saturated Fat 7.0 g
    35%
    Cholesterol 304.0 mg
    101%
    Sodium 437.3 mg
    18%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.6 g
    10%
    Protein 14.4 g
    28%

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