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Strapatsada
Strapatsada is a Greek scrambled egg dish cooked with fresh tomatoes, onion, and garlic, then finished with crumbled feta and dried oregano. The eggs stay soft and the tomatoes give everything a slightly sweet, tangy flavour. It's a common Greek breakfast that comes together in under fifteen minutes. #greek #breakfast #eggs #mediterranean #traditional #vegetarian
18
min total
(Prep:
10
| Cook: 8)
2
servings
1
m3hungry ai
5 recipes
Onions, raw
1.0 g
Eggs, Grade A, Large, egg whole
4.0 gram
Olive oil
2.0 1 tablespoon
Garlic, raw
2.0 clove
Tomatoes, raw
1.0 1 whole
Longans, dried
1.0 gram
Salt, table
1.0 dash
Beef, ground, patty
0.5 gram
Cheese, feta
0.16667 g
Nutrition Facts
Energy
406.3 kilocalorie
Protein
6.8 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
0.4 gram
Heptadecenoic acid (C17:1)
0.0 gram
Gondoic acid (C20:1, Omega-9)
0.1 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Oleic acid (C18:1, Omega-9)
19.8 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Linoleic acid (C18:2, Omega-6)
0.1 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
4.8 gram
Capric acid (C10:0)
0.5 gram
Lauric acid (C12:0)
0.3 gram
Myristic acid (C14:0)
0.6 gram
Pentadecylic acid (C15:0)
0.0 gram
Margaric acid (C17:0)
0.0 gram
Arachidic acid (C20:0)
0.0 gram
Behenic acid (C22:0)
0.0 gram
Lignoceric acid (C24:0)
0.0 gram
Butyric acid (C4:0)
0.2 gram
Caproic acid (C6:0)
0.1 gram
Caprylic acid (C8:0)
0.1 gram
Stearic acid (C18:0)
1.1 gram
Trans Fat
0.0 gram
Dietary Fiber
3.5 gram
Starch
0.0 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
1.1 gram
Fructose
1.4 gram
Galactose
0.0 gram
Glucose
2.2 gram
Carotene, Alpha
76.3 microgram
Carotene, Beta
498.4 microgram
Choline
48.0 milligram
Folate (Vitamin B9)
139.0 microgram
Retinol
38.4 microgram
Vitamin A
186.7 microgram
Vitamin B-12
0.5 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.4 milligram
Vitamin B1 (Thiamin)
0.2 milligram
Vitamin B2 (Riboflavin)
0.3 milligram
Vitamin B3 (Niacin)
1.2 milligram
Vitamin B5 (Pantothenic Acid)
0.4 milligram
Vitamin C
30.7 milligram
Vitamin D
8.3 International Unit
Vitamin E
6.6 milligram
Vitamin K
17.7 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
174.8 milligram
Copper, Cu
0.1 milligram
Iron, Fe
1.1 milligram
Magnesium, Mg
30.8 milligram
Manganese, Mn
0.3 milligram
Phosphorus, P
164.4 milligram
Potassium, K
496.3 milligram
Selenium, Se
6.5 microgram
Sodium, Na
458.5 milligram
Zinc, Zn
1.2 milligram
25-hydroxycholecalciferol
0.0 microgram
ALA (Alpha-Linolenic Acid, Omega-3)
0.5 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
0.3 gram
Ash
2.2 gram
Aspartic Acid
0.4 gram
Betaine
0.1 milligram
Caffeine
0.0 milligram
Cholesterol
39.1 milligram
Cis-beta-carotene
0.0 microgram
Cis-lutein/zeaxanthin
2.3 microgram
Cis-lycopene
0.0 microgram
Cryptoxanthin, Alpha
0.5 microgram
Cryptoxanthin, Beta
8.0 microgram
Cysteine
0.0 gram
Cystine
0.0 gram
Fluoride, F
1.2 microgram
Folic Acid
0.0 microgram
Glutamic Acid
1.0 gram
Glycine
0.1 gram
Histidine
0.1 gram
Hydroxyproline
0.0 gram
Iodine, I
2.0 microgram
Isoleucine
0.3 gram
Leucine
0.4 gram
Lipids
0.0 gram
Lutein
9.2 microgram
Lutein + Zeaxanthin
134.1 microgram
Lycopene
3512.5 microgram
Lysine
0.4 gram
Methionine
0.1 gram
Nitrogen
0.1 gram
Phytosterols
16.5 milligram
Proline
0.4 gram
Proximates
0.0 gram
Serine
0.4 gram
Theobromine
0.0 milligram
Threonine
0.2 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.0 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Trans-beta-carotene
0.0 microgram
Trans-lycopene
0.0 microgram
Tryptophan
0.1 gram
Tyrosine
0.2 gram
Valine
0.3 gram
Water
236.8 gram
Zeaxanthin
9.2 microgram
0
Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and cook for 2–3 minutes, stirring often, until the onion is translucent and just starting to soften.
1
Add the diced tomato to the pan and cook for 3–4 minutes, stirring occasionally, until it breaks down and releases its juices and the mixture smells sweet and slightly concentrated.
2
Beat the eggs lightly with a fork, then pour them into the tomato mixture. Reduce the heat to medium-low and stir gently and continuously for 3–4 minutes, scraping the bottom and sides of the pan, until the eggs are just set but still look soft and a little glossy — pull them off the heat before they dry out.
3
Remove the pan from the heat and stir in the crumbled feta. Season with a small pinch of salt, a few grinds of black pepper, and the dried oregano, then taste and adjust as needed.
4
Spoon onto plates and serve straight away while the eggs are still warm and the feta has just started to soften from the residual heat.
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