Greek Scrambled Eggs Recipe

Eggs: The base of the dish, providing protein and a creamy texture.

Tomatoes: Adds freshness and moisture, balancing the richness of the eggs and cheese.

Feta cheese: A tangy, crumbly cheese that adds a unique flavor to the dish.

Olive oil: Used for cooking the tomatoes and adding a rich, Mediterranean flavor.

Salt and pepper: Essential seasonings to enhance the overall taste.

When cooking the tomatoes, make sure to let them soften and release their juices before adding the eggs. This will enhance the flavor and ensure the scrambled eggs are infused with the rich taste of the tomatoes. Additionally, when adding the feta cheese, do so just before the eggs are fully set to allow the cheese to melt slightly and blend seamlessly into the dish.

• eggs - Substitute with tofu: Tofu can be crumbled and cooked similarly to scrambled eggs, making it a great plant-based alternative.

• tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a more intense flavor and can be rehydrated if needed.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good replacement for feta.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor profile of the dish.

• Allow the Greek scrambled eggs to cool completely before storing. This prevents condensation, which can make the eggs watery.
• Transfer the cooled scrambled eggs into an airtight container. If you have a lot, consider dividing them into smaller portions for easier reheating.
• Label the container with the date to keep track of freshness.
• Store the container in the refrigerator. The scrambled eggs will stay fresh for up to 3-4 days.
• For longer storage, place the cooled scrambled eggs in a freezer-safe container or a resealable freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date. The scrambled eggs can be frozen for up to 1-2 months.
• When ready to eat, thaw the scrambled eggs in the refrigerator overnight if frozen.
• Reheat the scrambled eggs gently in a skillet over low heat, stirring occasionally. You can also use a microwave, heating in short intervals and stirring in between to ensure even heating.
• If the scrambled eggs seem dry upon reheating, add a small splash of milk or cream to restore moisture.
• Always check the scrambled eggs for any off smells or unusual textures before consuming, especially if they have been stored for a while.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover Greek scrambled eggs to the skillet.
  4. Stir gently and heat until warmed through, being careful not to overcook the eggs.

• Microwave Method:

  1. Place the Greek scrambled eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 30-second intervals, stirring in between, until the eggs are heated through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the Greek scrambled eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the eggs from drying out.
  4. Heat in the oven for about 10-15 minutes, or until the eggs are warmed through.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Add the Greek scrambled eggs to the bowl.
  4. Stir occasionally until the eggs are heated through.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods.

• Spatula: A tool used for stirring and flipping the eggs to ensure they cook evenly.

• Mixing bowl: A bowl used to beat the eggs before adding them to the skillet.

• Whisk: A utensil used to beat the eggs to incorporate air and make them fluffy.

• Measuring cup: A cup used to measure the diced tomatoes and feta cheese accurately.

• Knife: A tool used to dice the tomatoes.

• Cutting board: A surface used to safely dice the tomatoes.

• Measuring spoon: A spoon used to measure the olive oil.

• Serving plate: A plate used to serve the scrambled eggs once they are cooked.

Prep ingredients ahead: Dice the tomatoes and crumble the feta cheese the night before to save time in the morning.

Use one pan: Cook the tomatoes and eggs in the same skillet to minimize cleanup.

Quick whisk: Beat the eggs in a measuring cup for easy pouring and fewer dishes.

Preheat skillet: Heat the olive oil while prepping other ingredients to speed up cooking.

Season early: Add salt and pepper to the eggs before cooking to ensure even seasoning.