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Feta Eggs

Feta Eggs

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Kerry

Kerry

A very TASTY way to add zip to boring scrambled eggs.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 223 mg
  • 74%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.
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Reviews

GROWLINGBELLY
98

GROWLINGBELLY

7/20/2004

I didn't actually follow this recipe because we have been making our own scrambled eggs with feta cheese in it for years. Heres how we make ours: Scramble plain eggs with milk like you normally would for scrambled eggs, then once its almost through cooking, add a hearty chunk of feta cheese (Vigo is the best kind). Dont be afraid to use a lot. Be sure to crumble it small so it melts and all the eggs have some feta, not just some with huge chunks. Once you stir that in and the eggs are finished cooking, sprinkle some finely crumbled oregano over the eggs and stir that in. YUMMY

Jillian
93

Jillian

3/7/2011

Wow - feta cheese and scrambled eggs together!Who knew it would make for such a tasty combination! I cut the recipe in half and added just a bit of milk to the eggs to get them nice and fluffy. I used cherry tomatoes cut in half and upped the feta a bit because I love the stuff. This only needed just a bit of fresh cracked black pepper for seasoning. Perfect with a side of whole grain toast!

artsychicany
73

artsychicany

7/11/2006

Good. But the tomatoes made mine kind of soggy (seeing as tomatoes secrete juices when they are heated). I suggest you use a tomato that has been at room tempurature and add it near the end, as opposed letting it melt in with everything. In other words, don't actually cook the tomatoes! Gives everything a more "fresh" taste anyway.

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