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Gluten-Free Section » Greek Scrambled Eggs

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Greek Scrambled Eggs

Jul 31, 2017

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Greek Scrambled Easy

Two of my kids love feta cheese. Like really love it. I only recently discovered this when I bought a big container at Costco.

I have bought feta cheese many times, but I usually just buy a small package at the grocery store to use in specific recipes like pasta salad.

This time though we had a giant container and my girls started putting it on all kinds of things.

One of the things we tried it on was eggs. It was delicious! We all loved it.

I have seen many recipes for Greek eggs or Greek scrambled eggs. They are all the same basic idea, but some recipes contain spinach and some don’t. Some have tomatoes and some don’t.

For our version we kind of just did our own thing and used tomatoes from our garden, some garlic, eggs, and feta cheese. It turned out great and made for a simple lunch one day, but I also think this would made a great breakfast for dinner.

This is one of those recipes you could easily change up. Use the basic idea and add whatever you like or have on hand.

Greek Scrambled Eggs

 

 

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Yield: 4 servings

Greek Scrambled Eggs

Greek Scrambled Eggs

Make scrambled eggs special with these Greek Scrambled eggs. Makes a great breakfast for dinner.

Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes

Ingredients

  • 1 cup cherry tomatoes, halved
  • 2 tablespoons oil
  • 1 clove garlic, minced
  • 5 eggs
  • 1/2 cup feta cheese

Instructions

  1. Crack eggs into a bowl and whisk them together. Set aside.
  2. Heat oil in a pan. Add garlic and tomatoes and cook for 2-3 minutes or until tomatoes are tender and some of the juice has been cooked off. Remove from pan and set aside.
  3. Add eggs to pan and cook, stirring as needed to scramble them. Cook until desired doneness. About 3-5 minutes.
  4. Add tomatoes back to pan and stir. Add feta cheese and stir just until combined.
  5. Salt and pepper if needed for desired taste.
  6. Serve and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 209Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 249mgSodium: 263mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 11g
© Lynn Walls
Cuisine: American / Category: Breakfast

Filed Under: Breakfast, Gluten Allergies, Gluten-Free Breakfasts, Gluten-Free Main Dishes, Gluten-Free Recipes, Gluten-Free Recipes, Gluten-Free Section, Main Dish, Main Section, Quick Cooking, Recipes Tagged With: 5 ingredients or less recipes, breakfast for dinner, Breakfast Recipes, Eggs, five ingredients or less, gluten free breakfast

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Comments

  1. Brenda

    July 31, 2017 at 8:12 am

    I used about 3 tablespoons of cream cheese in about six eggs the other day. Put the cream cheese in the microwave for 20 seconds then add it to your scrambled eggs and they turned out so nice and fluffy

    Reply
    • Lynn

      July 31, 2017 at 8:21 am

      I have added cream cheese to eggs before and you are right it is really good. Sour cream also makes eggs nice and fluffy.

      Reply

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About Lynn

Lynn's Kitchen AdventuresI love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [Read More]

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