Scrambled eggs with tomatoes and feta

    15 min

    A very easy way to add variety to scrambled eggs. Delicious atop a hearty wholegrain toast.

    196 people made this

    Serves: 4 

    • good knob butter
    • 1/2 small onion, chopped
    • 4 eggs, beaten
    • 1 tomato, chopped
    • 100g (4 oz) feta cheese, crumbled
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Melt butter in a frying pan over medium heat. Sauté 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 in English (153)


    Lovely lunch to eat on a sunny day. I like to use spring onion which I add at the same time as the tomatoes. I also add the feta last so it doesn't completely melt in. Yum.  -  22 Apr 2015


    Very nice change from plain scrambled eggs. the feta really makes them creamy. spring onion is nice here too.  -  16 May 2013


    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  -  20 Jul 2004  (Review from Allrecipes US | Canada)