I love any scrambled eggs, but especially eggs with tomatoes, feta, and fresh dill.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 2
Ingredients
- 1 tsp. + 1 tsp. extra-virgin olive oil
- 1 clove garlic, minced
- pinch of dried oregano
- 4 plum tomatoes, diced
- 1/4 tsp. kosher salt
- 4 eggs
- 2 Tbs. milk
- 2 Tbs. crumbled feta
- freshly ground black pepper, to taste
- 1 sprig dill, leaves plucked
Instructions
- In a small nonstick pan over medium heat, heat 1 tsp. of the oil until shimmering. Sauté the garlic, oregano, and half the tomatoes until soft, 3–5 minutes. Season with the salt.
- In a medium bowl, whisk the eggs and milk together. Add to the pan and stir until cooked, 2–3 minutes.
- In a small bowl, toss the remaining tomato with the feta and the remaining 1 tsp. of oil. Spoon the eggs onto two plates and top with the tomato-feta mixture. Season with the pepper and top with a few dill leaves.
Nutrition Information
Per serving (1 1/2 cups):
- Calories: 240
- Total fat: 17 g
- Sat fat: 5 g
- Carbs: 7 g
- Fiber: 2 g
- Total sugar: 4 g
- Added sugars: 0 g
- Protein: 16 g
- Sodium: 500 mg
