Kagianas (Scrambled Eggs with Tomatoes and Feta)

Ingredients

• 4 große Eggs
• 1 EL Extra virgin olive oil
• 1 mittelgroße Tomato
• 1/2 kleine Green bell pepper
• 50 g Feta cheese
• 1/2 TL Dried oregano
• 1 EL Fresh parsley, chopped
• Nach Geschmack Salt
• Nach Geschmack Black pepper, freshly ground
• 2 Scheiben Bread, toasted (for serving)

Instructions

1. Whisk the eggs in a medium bowl until well combined. Season generously with salt and freshly ground black pepper, then set aside.
2. Heat the extra virgin olive oil in a non-stick skillet over medium heat. Add the diced tomato and optional bell pepper, sautéing for about 3-4 minutes until softened and slightly caramelized.
3. Pour the whisked eggs over the vegetables in the skillet. Reduce the heat to medium-low and let the eggs set undisturbed for about 1-2 minutes.
4. Once the edges of the eggs begin to set, gently push the cooked egg from the edges towards the center with a spatula. Repeat this process until the eggs are about halfway cooked but still moist.
5. Fold in the crumbled feta cheese and dried oregano. Continue to gently stir until the eggs are fully cooked but still retain a creamy consistency.
6. Remove from heat and serve immediately, garnished with fresh chopped parsley and optionally with toasted bread on the side. Kagianas are best enjoyed fresh and warm.

Nutrition