Strapatsada

Strapatsada

  • 2 servings
  • 20 mins
  • 377 kcal
  • NF VE

Eggs are pretty synonymous with breakfast at our house. Boiled, poached, fried, scrambled - we love them all. But even more so, I love to serve up the Greek breakfast recipes I miss from home, and Strapatsada (or Kagianas) is certainly one of these.

I remember this made with tomatoes picked fresh from a sunny garden, for a light and flavoursome summer breakfast served up under the hot Greek sun. In the UK we enjoy it all year round, but it really puts a smile on my face when skies are blue and the sun is out. Basically a Greek version of scrambled egg, with tomato, feta and oregano, this Strapatsada recipe could also work with a salad as a light lunch or dinner.

Strapatsada
Tips

Avoid using too much salt because the feta cheese is already too salty.

Did you make this recipe?
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