Scrambled Eggs With Feta Food

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SCRAMBLED EGG & FETA HASH



Scrambled egg & feta hash image

This fresh, flavoursome breakfast from Joe Wicks is low in carbohydrates, high in protein and easy to make. It's quick and will keep you full 'til lunch

Provided by Joe Wicks

Categories     Breakfast

Time 15m

Number Of Ingredients 7

2 tbsp coconut oil
90g cherry tomatoes , halved
4 spring onions , chopped
60g feta , cut into small cubes
3 eggs , beaten
1 tsp snipped chives
110g spinach

Steps:

  • Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
  • Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

Nutrition Facts : Calories 485 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium

SPINACH & TOMATO SCRAMBLED EGG WITH FETA CHEESE



Spinach & Tomato Scrambled Egg With Feta Cheese image

A tasty, low cal breakfast. I like cooking the veggies a little before adding the egg as it releases the flavors more.

Provided by Marg CaymanDesigns

Categories     Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 5

2 tablespoons petite diced tomatoes, drained or 2 tablespoons fresh diced tomatoes
1/4 cup fresh spinach
1 egg
1 -2 tablespoon reduced-fat feta cheese
salt & pepper

Steps:

  • Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
  • Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.

Nutrition Facts : Calories 73.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 76.9, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 6.5

SCRAMBLED EGGS WITH SMOKED SALMON, ASPARAGUS AND FETA CHEESE



Scrambled Eggs With Smoked Salmon, Asparagus and Feta Cheese image

I found this recipe on Women's health magazine website. I changed the cheese from goat to feta because I don't like goat cheese. I also changed when you put in the cheese because I did not want the cheese melted.

Provided by kave1010

Categories     Breakfast

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon butter
8 stalks asparagus, woody bottoms removed, chopped into 1-inch pieces
salt and black pepper
8 eggs
2 tablespoons nonfat milk (can also use soy milk)
1/4 cup feta cheese
4 ounces smoked salmon, chopped

Steps:

  • Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
  • Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds.
  • Remove from the heat when the eggs are still creamy and soft and then fold in the smoked salmon and feta cheese.

Nutrition Facts : Calories 257.4, Fat 15.9, SaturatedFat 6.7, Cholesterol 395.1, Sodium 527.9, Carbohydrate 6.4, Fiber 2.4, Sugar 2.7, Protein 22.6

CREPES WITH FETA SCRAMBLED EGGS & SALSA



Crepes With Feta Scrambled Eggs & Salsa image

You may also sub the crepe with a flour tortilla but home made crepes are 90% better. As you can see by the picture, I took a shortcut and used a whole wheat tortilla. The Feta cheese is a locally made one and is full of herbs excellent flavor, very firm so you have to slice it not crumble The recipe originated with the Food Network. You will have crepes left over, but they freeze well.

Provided by Bergy

Categories     Breakfast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 23

4 eggs
1/4 teaspoon salt
2 cups flour
2 1/2 cups milk
1/4 cup melted butter
1 medium zucchini, cut in 1/4-inch slices
1 teaspoon olive oil
1/2 sweet red pepper, diced 1/4-inch dice
2 roma tomatoes, seeded & chopped
1/3 cup fresh coriander, chopped
1/3 cup tomato juice
1/4 teaspoon ground coriander
1 tablespoon fresh lime juice
1/4 teaspoon dry cumin
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (or more)
salt and pepper
1/4 cup fresh tomato, seeded, finely chopped
2 tablespoons butter
2 cups mushrooms, thinly sliced
2 cups new fresh spinach, finely shredded
4 eggs, beaten
1 cup feta cheese, crumbled

Steps:

  • Crepes:.
  • Put all the ingredients in your blender, blend for 1 minute.
  • Scrape down the side, blend for a few seconds until smooth.
  • Refrigerate for 1 hour.
  • To Cook:.
  • Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
  • Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
  • Remove from heat and stack on a plate with wax paper between the crepes.
  • Zucchini Salsa:.
  • Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
  • Do not over cook, they should still be firm, cool& fine dice.
  • In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
  • Cover& refrigerate for up to 2 hours.
  • Yields 2 cups.
  • Feta Scrambled eggs and filling:.
  • Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
  • Melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
  • Add spinach, cover and heat until it has wilted; keep warm.
  • Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
  • To Serve:.
  • Place 8 crepes on a work surface.
  • Divide the scrambled eggs between the crepes placing them in the center of each crepe.
  • Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
  • Fold one side in and roll up the crepe.
  • Place 2 crepes on each of 4 WARMED plates.
  • Top with the zucchini salsa.
  • Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
  • Enjoy.

Nutrition Facts : Calories 769.9, Fat 43, SaturatedFat 23.4, Cholesterol 523.5, Sodium 990, Carbohydrate 64.4, Fiber 3.9, Sugar 6.5, Protein 32.4

JAMES' FETA AND SWEET ONION SCRAMBLED EGGS



James' Feta and Sweet Onion Scrambled Eggs image

Every Saturday morning, without fail, my dad would whip out his favorite pan and start a sauté of sweet onions in butter. We always knew what was coming so we'd take the pita bread out of the fridge and throw it in a low oven to warm and crisp up! My dad is gone now so I grab his Koutali (spoon) and mix up a batch of his scrambled eggs. They are still not as good as his ( and never will be!) but I keep making them and honor his cooking legacy with every bite!

Provided by cbgreek

Categories     Breakfast

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 8

1 medium sweet onion
2 tablespoons butter
8 large eggs
1/3 cup milk
4 ounces crumbled feta cheese
1/2 teaspoon fresh ground black pepper
salt
4 whole pita breads

Steps:

  • Take pita and slice each in half. Place in a 300°Foven for 8-10 minutes. Remove from oven when pita is warm and starting to get crispy. Wrap in foil to keep warm and set aside.
  • While piat are in the oven, place the butter in a large skillet on medium-high heat.
  • Slice onion in half then cut 1/4" slices. Cut slices in half once more and place in hot butter. Sauté until onions become tender, around 5 minutes.
  • Whisk eggs and milk together. Add pepper to eggs then pour entire mixture on top of the onions.
  • Scramble the eggs until they are just beginning to come together and hold the scrambled egg shape.
  • Throw the feta cheese on top of the eggs and gently mix inches You want the feta to retain it's chunks so don't mix them in so much that they melt into the eggs. (Our family always preferred to cook our eggs well done, however if you like your eggs on the softer side you will want to add the feta cheese a minute or two earlier).
  • When the eggs are cooked to your preference, taste and adjust seasoning. Depending on the type of feta used, more salt may be needed and additional pepper can be mixed in as well.
  • Take the warmed pita bread and lightly butter the inside. Stuff each half with an 1/8th of the mixture.

Nutrition Facts : Calories 467.5, Fat 23.6, SaturatedFat 11.8, Cholesterol 467.9, Sodium 848.8, Carbohydrate 39.3, Fiber 1.8, Sugar 4, Protein 23.3

SCRAMBLED EGG WITH SPINACH AND FETA ON TOAST



Scrambled Egg With Spinach and Feta on Toast image

Make and share this Scrambled Egg With Spinach and Feta on Toast recipe from Food.com.

Provided by Daniel Wood

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2 slices brown bread (wholemeal)
3 large eggs
100 g baby spinach leaves (3 handfuls)
125 g feta cheese
15 ml extra virgin olive oil

Steps:

  • Mix the eggs together in a bowl.
  • Cut the feta into small cubes and add to egg mixture.
  • Put spinach leaves in a pan and drizzle with olive oil. Put the bread in the toaster.
  • Once the spinach leaves are slightly cooked add the egg and feta mixture.
  • Once cooked serve the egg, feta and spinach mixture on the toast.

FETA/BACON SCRAMBLED EGGS FOR 1



Feta/Bacon Scrambled Eggs for 1 image

Make and share this Feta/Bacon Scrambled Eggs for 1 recipe from Food.com.

Provided by JustJanS

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

1 teaspoon butter
1 slice bacon, diced
2 green onions, finely sliced,tops reserved for garnish
2 eggs
2 tablespoons light sour cream
2 tablespoons feta cheese, crumbled
cracked black pepper
hot toast or croissant, to serve

Steps:

  • Heat the butter in a small pan over medium heat.
  • Add the bacon and cook until crisp and brown.
  • Add the onion and cook for about 1 minute more.
  • Whisk the eggs and sour cream together and add to the pan.
  • Allow to set a little before stirring gently to allow the runny mix underneath the set egg.
  • When almost set, but still creamy, add the crumbled feta and cook to melt (about 30 seconds is enough).
  • Season with plenty of black pepper and serve at once over hot toast or a croissant.

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