Greek Eggs
This is a quick and delicious breakfast that puts a twist on scrambled eggs. I got the idea from an egg and pepper sandwich recipe, but I liked thd idea of feta cheese instead of provolone and didn’t want the carbs of the bread.
Greek Eggs
Ingredients
- 4-6 Eggs
- Seasoning to taste I use Cavender’s Greek Seasoning
- Olive oil and butter
- ½ cup chopped green pepper I like Anaheim’s
- ½ cup chopped onion
- ½ cup chopped tomatoes
- 2-3 cloves of garlic minced
- ¼ cup feta cheese
Instructions
- Crack the eggs, add the seasoning to taste, and mix together, just to break up the yolks
- Chop the pepper, onion, and tomato, and mince the garlic
- Heat a large skillet over a medium high flame
- When hot, add 1-2 Tbsp of olive oil, and 1-2 Tbsp of butter
- When the oil is hot, sauté the onions and green peppers until just soft.
- Add the tomatoes and sauté until heated through.
- Add the garlic last, and stir until fragrant.
- Add the eggs and let it sit until it gets firm on the bottom.
- Pull the edges in with a spatula, and tip the pan to move the uncooked egg to the edges.
- Cover the pan to help the top cook.
- Sprinkle generously with feta cheese and serve.
Notes
Ingredients for Greek Eggs