Reviewed: Nov. 5, 2009

I used olive oil for the fat, skipped the tomatoes (they're out of season). I used 1 T feta per egg, and sprinkled on dried oregano. The olive oil and oregano go really well w/this dish.

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CUPSPINNER

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Reviewed: Oct. 19, 2009

I LOVED THIS! I was going to make eggs..then saw I had feta cheese...so I was going to add them together. Looked online and found this recipe..glad I did. Glad I hade tomatoes on hand..that were ripe...that made it REALLY good..I love this..I took mine..and toasted a flour tortilla..and made a taquito out of it. Had some real bacon bits..threw some of that on there...and it was AMAZING!

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mistexas

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Reviewed: Sep. 17, 2009

This was really good, although I added quite a bit more feta than the recipe called for.

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vilissanguis

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Reviewed: Jun. 22, 2009

This is a very delicious variation of scrambled eggs. The feta and tomato add a lot of flavor and bring the dish from boring to addictive.

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Heather

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Reviewed: Jun. 8, 2009

I skipped the onion but still found this recipe to be awesome. It only fed two of us though...maybe next time we'll have a little side dish too.

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valerie

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Reviewed: Jun. 6, 2009

Loved it! I cut up some grape tomatoes and which worked great! It will fill you up!

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2009

I shop at Grocery Outlet quite a bit, so I can usually buy feta there without too much damage to my food budget. I did cut this to two servings and used one egg white, one whole egg and I added some chopped red pepper and fresh mushrooms. I also used EVOO. Very filling and a tasty change from your usual scrambled eggs.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 23, 2009

These were good eggs. They looked really pretty too. I used onion powder instead of real onion and sprinkled the top with chives too. This would be great rolled up in a warm flour tortilla. Thanks, I enjoyed this dish quite a bit.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 22, 2009

Good, quick, and simple eggs. I don't have any onions so I just eliminated them, but I more or less followed the remainder of the recipe. I served with just toast and it was a nice breakfast for just myself this morning. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 9, 2009

Brilliant and easy. Really creamy. I loved it! Its great to do with just 1 egg if you want something light. I added basil and skipped the pepper and salt!

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ri2

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

This was good. I didn't use the tomatoes, because my boyfriend thinks they're disgusting. Someday I'll try it when he's not around. I had to make him a second batch. Oink oink.

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Donna

Cooking Level: Beginning

Home Town: Binghamton, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Dec. 7, 2008

This was an easy and fast receipt! I made a minor change-just added a flat bread...it was yummy:)

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Los Dos Locos

Cooking Level: Beginning

Living In: Wilmington, Delaware, USA

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Reviewed: Oct. 28, 2008

So good!

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RLPETEY

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 9, 2008

My favorite way to cook eggs. Doesn't need any added salt, the feta does it for you.

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greeninoregon

Cooking Level: Expert

Home Town: Redding, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Aug. 16, 2008

This recipe is great. I did make a few changes. I used olive oil instead of butter and added mushrooms while sauteing onions. Also instead of adding the tomatoes to the eggs while cooking, I added them on top after placing the eggs on the plate. Very good and with so much flavor!

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almosy

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Reviewed: Aug. 4, 2008

I cook for only myself in the morning, so I make little adjustments. I use a tad of butter, add a small handful of fresh spinach leaves, and let them wilt. I scramble 2 eggs, add organic black pepper and sea salt, crumble in a few chunks of feta, and fold over until light and fluffy. I eat this every day!

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UrbanRasberi

Cooking Level: Beginning

Home Town: Brown Deer, Wisconsin, USA

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Reviewed: 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

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 22, 2008

This was yummy! Very easy and good. I didnt make any changes and it was perfect. I think some olives would be good in it too, like another reviewer said.

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jul. 5, 2008

Yum! Thanks for the great idea! I didn't have a tomato, but I did add some fresh dill. Delicious! Normally I'm not a big fan of eggs, but I will definitely make this again.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Apr. 12, 2008

Omitted the salt and tomatoes. I used kalamata olives (recommended by another reviewer) and increased the feta. I also added a little milk to the egg mixture before I added the eggs to the pan. Great base recipe that's easy and has unlimited possibilites. Next time I will add either garlic or oregano like others recommended or herbed feta. Also want to try it with green or red peppers. Again, great base recipe that allows the cook to adapt to their personal preferences. Will make again!

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