Scrambled Eggs With Feta Food

SCRAMBLED EGG & FETA HASH

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.

SPINACH & TOMATO SCRAMBLED EGG WITH FETA CHEESE

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.

SCRAMBLED EGGS WITH SMOKED SALMON, ASPARAGUS AND FETA CHEESE

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.

CREPES WITH FETA SCRAMBLED EGGS & SALSA

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.

JAMES' FETA AND SWEET ONION SCRAMBLED EGGS

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.

SCRAMBLED EGG WITH SPINACH AND FETA ON TOAST

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

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.