Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
116 calories; protein 7.2g; carbohydrates 2g; fat 8.9g; cholesterol 197.8mg; sodium 434.9mg. Full Nutrition
Most helpful positive review
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 Read More
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(133) Most helpful critical review
Didn't really care for the feta in my eggs. I'll stick to other cheeses. Read More
Helpful
(3) Reviews: Most Helpful
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 Read More
Helpful
(133) 
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! Read More
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(101) 
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. Read More
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(84) Advertisement
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 Read More
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(20) 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. Read More
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(18) 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. Read More
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(16) Advertisement
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. Read More
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(14) 
I'm not usually a big scrambled egg fan but every so often I get the urge to have some and I figured I'd try this recipe out. All I had on hand was shallots and some seasoned feta so that's what I used. Turned out great and tasted terrific. I used a lot more feta than called for though. Just kind of sprinkled a couple of handfuls into my eggs. Delicious idea! Read More
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(12) 
My favorite way to cook eggs. Doesn't need any added salt, the feta does it for you. Read More
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(11) Didn't really care for the feta in my eggs. I'll stick to other cheeses. Read More
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(3) 
