The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 8, 2008
Made it for 1 (me) for a quick and healthful lunch. With a glass of skim milk and a piece of toast it really hit the spot. Lots of cheese/vegetable variations come to mind, so I can use up those little bits of things in the fridge and still have a great luch. Thanks.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 11, 2007
my greek boyfriend loved it - but didnt like the tomatoes so much, next time i will add some greek olives
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
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Reviewed: Aug. 25, 2007
Pretty good. A nice difference to the same ol' eggs.
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 6, 2007
I'm really not a big fan of scrambled eggs... but i must say, adding the feta cheese really did make a huge difference. I had it with some bacon slices and a croissant. good. i don't think i'll be settling for plain scrambled eggs any time soon.
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Pia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
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Reviewed: Apr. 15, 2007
Tasty...I sauteed the onion in the butter, added a little milk and mayo to the egg with s/p. I though it was much better than just plain. Good for a dinner even.
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Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA
Living In: Carlisle, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 11, 2007
This was a good, easy Sunday breakfast. I added spinach, and, like other reviewers, I topped the eggs with the tomatoes (I used grape for extra flavor). Next time, I'll add fresh oregano and mushrooms--yum!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 7, 2007
delicious & super easy. I put the tomatoes on top as suggested. Very good. Thank you!
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Cooking Level: Intermediate

Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 18, 2007
These are yummy... a nice change of pace. I don't think the eggs needed more feta than what is called for. 2 Tbsp is just fine.
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Cooking Level: Intermediate

Home Town: Huntington Park, California, USA
Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 30, 2006
Great recipe - I loved it! I added some basil as previous reviews had and almost doubled the feta and it was great. I will definitely make this again.
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Cooking Level: Intermediate

Home Town: Valley Springs, California, USA
Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 11, 2006
I decided to try this recipe being a huge feta fan. I used basil and sun-dried tomato feta to add more flavor. I didn't need to add any salt or pepper. (but then I did use mayo instead of milk). I sprinkled the tomatos on top AFTER cooking. It turned out great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 11, 2006
Made this but had to double the recipe. Came out very tasty.
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 6, 2006
Oh my goodness!! I just made these on a whim (for myself only, noone in my family wanted any breakfast).....these are absolutely delicious!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: May 29, 2006
Quick and easy... and very tasty! The flavor of the eggs and feta go well together. I used green onions, omitted the tomatoes (didn’t have any) and added almost double the feta. I just love feta! Since I thought it would be salty enough with all that feta, I only seasoned with freshly ground pepper. Yum! Thanks, Kerry, for a great recipe!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 2, 2006
I just finished eating the whole pan of these myself. Yum. I added a little more feta than the recipe called for.
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Photo by Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 27, 2006
I made this for lunch today and it was just delish!
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Photo by XXXNAUGHTY

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 20, 2006
I LOVED these! My kids didn't like them, so this is for a more adult palate. Thanks!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Living In: Maryville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Photo by Caroline C
Reviewed: Feb. 26, 2006
Very very tasty! This has the same ingredients as a feta omelet I make, but is easier to throw together than omelets for 2 people. Anyway, thanks! I'll definitely be making this again!
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Photo by Caroline C

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Sandy, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: 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.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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