Scrambled Eggs with Tomatoes and Feta Cheese

Name: Scrambled Eggs with Tomatoes and Feta Cheese
Yield: 4 servings
Ingredients: 2 tablespoons butter, extra virgin olive oil, or a combination of the two; 4 medium scallions, chopped; 1 medium red bell pepper, deseeded and chopped; 3 medium tomatoes, chopped; 8 large eggs, beaten; 6 ounces crumbled feta cheese; 2–3 tablespoons minced fresh flat-leaf parsley; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

This dish is an Americanized and easy version of Turkish menemen, an egg and tomato dish that is equally wonderful for breakfast, brunch, or dinner. It’s an accommodating dish that usually includes onions, bell peppers, and parsley, but you can also add cheese, as I’ve done here. I also prefer sharper, more refreshing scallions to the classic yellow onions.

Ingredients

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2 tablespoons butter, extra virgin olive oil, or a combination of the two
4 medium scallions, chopped
1 medium red bell pepper, deseeded and chopped
3 medium tomatoes, chopped
8 large eggs, beaten
6 ounces crumbled feta cheese
2–3 tablespoons minced fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste

Instructions

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Heat the butter or olive oil in a sauté pan over medium heat.

When the butter has melted and looks foamy, add the scallions and bell pepper and cook for a minute or two.

Add the tomatoes and cook for about 3– or until they have softened.

Add the eggs and feta cheese and cook, stirring frequently, until eggs are cooked through but still creamy.

Sprinkle with parsley and season to taste with salt and pepper.

Makes 4 servings.

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