Strapazáda (vegetable scrambled eggs)

Name: Strapazáda (vegetable scrambled eggs)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 small onions; 1 small red and green peppers; 3 Tomatoes; 80 g Feta cheese; 4 TABLESPOONS Olive oil; 4 Stem(s) Oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6-8 Eggs (size M)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 small onions
1 small red and green peppers
3 Tomatoes
80 g Feta cheese
4 TABLESPOONS Olive oil
4 Stem(s) Oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
6-8 Eggs (size M)

Directions

1
Onions peel and in small cubes cut. Quarter the peppers, clean and wash them. Cut the bell peppers into small cubes as well. Wash, quarter, clean and cut the tomatoes into small pieces. Coarsely mash cheese with a fork.
2
Heat oil in a pan. Sauté onion and paprika cubes for about 2 minutes. Add the tomatoes and fry until the liquid has evaporated. Wash oregano and dab dry. Coarsely chop the leaves of 2 stems. Season vegetables with salt and pepper. Beat the eggs one by one in the pan and mix immediately. As soon as the egg begins to set, add the cheese and oregano. Arrange the vegetable scrambled eggs on 4 plates and garnish with the remaining oregano.
3
Coarsely chop the leaves of 2 stems. Season vegetables with salt and pepper. Beat the eggs one by one in the pan and mix immediately. As soon as the egg begins to set, add the cheese and oregano. Arrange the vegetable scrambled eggs on 4 plates and garnish with the remaining oregano. Delicious with baguette bread