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READY IN 15 mins

Feta Eggs

Read Reviews (103)

"A very TASTY way to add zip to boring scrambled eggs." — Kerry

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All about Eggs

Original recipe makes 4 servings Change Servings

1 tablespoon butter
1/4 cup chopped onion
4 eggs, beaten

1/4 cup chopped tomatoes
2 tablespoons crumbled feta cheese
salt and pepper to taste

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Directions

Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.

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PREP 10 mins
COOK 5 mins
READY IN 15 mins

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Wow - feta cheese and scrambled eggs together!Who knew it would make for such a tasty combination! I cut the recipe in half and added just a bit of milk to the eggs to get them nice and fluffy. I used cherry tomatoes cut in half and upped the feta a bit because I love the stuff. This only needed just a bit of fresh cracked black pepper for seasoning. Perfect with a side of whole grain toast!

—Jillian

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Most Helpful Critical Review

Mar 08, 2010

Didn't really care for the feta in my eggs. I'll stick to other cheeses.

—southerngirl14

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145 Ratings

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Jul 20, 2004

I didn't actually follow this recipe because we have been making our own scrambled eggs with feta cheese in it for years. Heres how we make ours: Scramble plain eggs with milk like you normally would for scrambled eggs, then once its almost through cooking, add a hearty chunk of feta cheese (Vigo is the best kind). Dont be afraid to use a lot. Be sure to crumble it small so it melts and all the eggs have some feta, not just some with huge chunks. Once you stir that in and the eggs are finished cooking, sprinkle some finely crumbled oregano over the eggs and stir that in. YUMMY

—GROWLINGBELLY

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Jul 11, 2006

Good. But the tomatoes made mine kind of soggy (seeing as tomatoes secrete juices when they are heated). I suggest you use a tomato that has been at room tempurature and add it near the end, as opposed letting it melt in with everything. In other words, don't actually cook the tomatoes! Gives everything a more "fresh" taste anyway.

—artsychicany

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Jul 25, 2008

For such an easy twist on eggs, it turned out so great! I'm ashamed I never thought of feta and tomatoes with egg before. I'm definitely keeping this one on hand to mix it up and to show it off to Mom! :D

—Katy

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Feb 25, 2006

I made this for breakfast this morning and I think it is very deserving of 5 stars. I used egg beaters (30 calories per "egg" versus 70) but then added a bit more feta (the basil & sun dried tomato variety). Delicious! I think it would be good with some red bell peppers & mushrooms too.

—Diyeana

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Jan 18, 2006

Wow! Had my doubts about this but was pleasantly surprised. Reduced the recipe using only two eggs but kept everything else the same. Great flavor. Went well with Canadian bacon.

—JDVMD

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May 12, 2003

A yummy way to spruce up eggs, but more feta is needed to bring out the other flavors. We added garlic, which was a nice addition, but the overall product was a little bland.

—MARKAREE

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Nutrition

Calories
116 kcal
6%

Carbohydrates
2 g
< 1%

Cholesterol
223 mg
74%

Fat
8.9 g
14%

Fiber
0.3 g
1%

Protein
7.2 g
14%

Sodium
435 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Feta Eggs

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 116
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 4.1g 20 %
Cholesterol 223mg 74 %
Sodium 435mg 17 %
Potassium 113mg 3 %
Total Carbohydrates 2g < 1 %
Dietary Fiber 0.3g 1 %
Protein 7.2g 14 %
Sugars 1.3g
Vitamin A 9 %
Vitamin C 4 %
Calcium 7 %
Iron 10 %
Thiamin 5 %
Niacin 13 %
Vitamin B6 7 %
Magnesium 3 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.