GREEK SCRAMBLE WITH ARTICHOKES, BLACK OLIVES AND FETA
We love Greek food, and when you can make a Greek dish for breakfast, homerun! The medley of cheeses adds richness and body to the scrambled eggs. Recipe adapted from the Flying Biscuit Cafe, Atlanta, GA. COOKS NOTES: Please note that there are no cooking times, not needed. If you know how to cook eggs, and you know how you and your family like eggs, you will have no problems.
Provided by PaulaG
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk eggs until light and frothy.
- Quarter artichokes. Place in a medium bowl with ricotta, mozzarella, Aiago, nutmeg, and pepper.
- Coarsely chop basil and add to a bowl. Gently combine all ingredients in a bowl with a wooden spoon and set aside.
- Remove pits from olives, then coarsely chop.
- In a large, nonstick sauté pan over medium heat, melt butter. When butter bubbles, add eggs.
- Cook over medium heat until eggs begin to set on edges of pan. With a rubber spatula, pull eggs at the edges of the pan to the center and gently shake the pan to redistribute the scramble.
- Continue this motion every few minutes until eggs are almost done but still wet.
- Add the cheese mixture in heaping tablespoons over the top of the scramble.
- Stir in cheese to combine and sprinkle with olives. Remove from heat and garnish with crumbled feta cheese.
Nutrition Facts : Calories 342.3, Fat 21.9, SaturatedFat 10.6, Cholesterol 412.7, Sodium 484.6, Carbohydrate 14.2, Fiber 6.1, Sugar 2, Protein 23.8
GREEK ORZO SALAD
A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.
Provided by Patrice
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
- In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
- Just before serving, drizzle reserved artichoke marinade over salad.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g
GREEK SCRAMBLED EGGS
For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes. It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic. A handful of tangy feta crumbles finishes it off.
Provided by Mark Bittman
Categories breakfast, brunch, easy, lunch, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
- In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that's left is thick pulp, about 10 minutes.
- Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
- Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 641 milligrams, Sugar 5 grams, TransFat 0 grams
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