Go Back
Print

Fresh Tomato Scramble "Kagiana"

In our home growing up, this egg scramble was our quick dinner on warm days. Add feta, fresh herbs and toasted bread and it was all we needed. We made this dish mainly in the summertime when tomatoes were in our garden.

Course Breakfast, dinner
Cuisine Greek
Keyword eggs, feta, tomato
Servings 2
Author Mary Papoulias-Platis

Ingredients

  • 1 fresh tomato, seeded and coarsely chopped
  • 1 tablespoon butter
  • 2 eggs, beaten
  • 1/2 cup feta cheese, crumbled
  • salt and pepper to taste

Instructions

  1. Place frying pan on heat to medium.

  2. Add butter and melt.

  3. Add chopped tomato and cook on medium-low heat until pink in color.

  4. Add the beaten eggs, salt and pepper and cook until set.

  5. Remove the pan from the heat and add the crumbled feta. Serve warm!

Recipe Notes

You can add additional ingredients such as bell peppers, green onions, leeks, or fresh basil.