Στραπατσάδα // Strapatsatha // Tomatoes and Eggs Omelette
Στραπατσάδα // Strapatsatha // Tomatoes and Eggs Omelette
Strapatsatha or Kagiana is a very old, much loved and traditional summer dish made with fresh tomatoes and eggs. So quick to make that can be served for breakfast or brunch, hot and cold!
I serve mine with my homemade French bread, fougasse and I'm in heaven!
The formula is: 2 tomatoes and 2 eggs per person. So adjust accordingly for more people.
Ingredients
- 2 large fresh tomatoes grated
- 2 medium free range eggs beaten
- 1 tsp dried oregano
- Salt and pepper
- Extra virgin olive oil
- A little bit of crumbled Greek feta
Instructions
- Heat some olive oil, in a frying pan, over a low medium heat. Add the grated tomatoes, the oregano and season well. Cook until water from tomatoes is almost evaporated.
- Pour in the eggs and mix by bringing the sides in for a few seconds. Do Not stir! When eggs are cooked in the bottom, turn off the heat and start flipping the mixture for the top to cook as well.
- When you see lumps of eggs, now you can start stirring to ensure eggs are cooked from the residual heat. Serve immediately or cold with some feta scattered on top and some fresh homemade or good quality bread.
