STRAPATSADA
This is a Greek recipe - actually, strictly speaking, it's Italian, or of Italian derivation: strapazzare meaning, in the context of eggs, "to scramble". And really that's what this is: eggs scrambled with tomatoes. I was initially hesitant about this, as the notion of tomatoes mixed into scrambled eggs didn't seem appealing. But the thing is, it doesn't quite taste like that. This is what cooking is all about: what the ingredients do together in the pan, not what they sound like on the page. A simple alchemy. I am reliably informed that the cheese you would eat with it is Xynotyro, but since there's no way I have of getting my hands on that in my neighbourhood, I go for Wensleydale as the closest substitute available locally. What you want is a sharp and salty cheese that will crumble and melt a little, if that helps. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 2
Number Of Ingredients 9
Steps:
- Cut the tomatoes in half - a Greek person would now cut out the cores; this English person is too lazy - and then cut them into rough chunks. Warm the oil in a heavy-based frying pan (I use a cast-iron pan of 25cm diameter, heating the pan before adding the oil) and tumble in the chunks of tomato. Cook, stirring every now and again, for about 5 minutes, by which time the tomatoes will have started to break down into the oil and be oozing oranginess. If you want your bread toasted, now's the time. Add the tomato puree, salt and sugar, and cook for another 5 minutes, by which time the tomato skins will be coming away from the flesh. Crack in the eggs and then stir, just as if you were scrambling them, until they are creamy, which is hardly any time at all (obviously, if you like your scrambled eggs set, cook the egg and tomato mixture here for longer). Take the pan off the heat, crumble the salty cheese over the mixture and sprinkle with the basil or thyme leaves. Dollop some on your toast, or just eat straight from the pan using bread as your cutlery. For the record, I have one helping on toast, and another with just the bread. There's enough for 4 slices of bread here, but if you're eating solo and can't finish it all (really?), then know that this is also fabulous cold.
STRAPATSADA (Στραπατσάδα)
A classic Greek omelet made of fresh tomatoes and eggs
Provided by Mia Kouppa
Categories Breakfast Light meal
Time 20m
Number Of Ingredients 5
Steps:
- Wash your tomatoes and on the bottom make an "X" with a sharp pairing knife, piercing through the skin.
- Place the cut part of your tomato on a grater, and grate the tomato over a bowl. You will be left with the skin which you can then discard.
- Heat the olive oil in a medium sized frying pan and add the tomato. Cook, stirring regularly over medium heat for approximately 10 minutes. Add the salt and pepper and stir.
- Meanwhile beat your eggs in a small bowl. After your tomatoes have cooked for 10 minutes, drizzle in your beaten eggs.
- Cook for an additional 5 minutes, using a spatula to gently move the tomato-egg mixture around.
- Serve with some fresh bread and feta cheese, if desired.
- Enjoy!
GREEK SUMMER OMELETTE "STRAPATSADA"
This is the basic recipe of the simplest & fastest summer recipe, ideal for all hours of the day, from breakfast to late at night. Prepared in many different ways all over Greece depending on the region. Some spicy sausage. You could try Chorizo or Kielbasa. Some add chopped bell peppers, sauteed before adding the rest of the...
Provided by Maria *
Categories Other Main Dishes
Time 25m
Number Of Ingredients 12
Steps:
- 1. Cut off the base of each tomato & grate them until all that's left is the tomato skin. Reserve the grated tomatoes and discard the skins. (You can also finely chop the tomatoes if you don't have a grater)
- 2. Place a skillet over medium heat & saute the onion & garlic until they are translucent.
- 3. Add the grated tomatoes & season with thyme & chili flakes (if using) also add the oregano, paprika & pepper. If your tomatoes are not ripe enough, add a pinch of sugar. Also if using feta cheese be careful with the slat. Cook for about 6-8 minutes, until juices have mostly evaporated.
- 4. Pour beaten eggs and mix with a wooden spoon for 1 minute, until eggs start to cook. As soon as they start to set, remove from heat.
- 5. Crumble some feta cheese over them. If you want, stir with eggs to incorporate. Drizzle some olive oil, season with pepper. Serve with some warm rustic bread, and sprikle with parsley. Kali Orexi! ENJOY!
MY BIG FAT GREEK OMELET
If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
- In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
- Cut the omelet into 4 wedges and serve immediately.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 6.7 g, Cholesterol 388.7 mg, Fat 17.9 g, Fiber 2.7 g, Protein 18.2 g, SaturatedFat 6.4 g, Sodium 696.1 mg, Sugar 2 g
STRAPATSADA
Posting for ZWT6 Greek region. This recipe is actually kind of a tomato omelette. It is quick to make and tasty.
Provided by Papa D 1946-2012
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat saute the chopped onion in the olive oil.
- In a bowl whisk the eggs and add them into the skillet along with the chopped tomato and season to taste. Mix well and cook until the juices evaporate.
- Transfer to a plate and serve topped with crumbled feta cheese and parsley.
Nutrition Facts : Calories 433.1, Fat 37.2, SaturatedFat 6.9, Cholesterol 423, Sodium 147.6, Carbohydrate 11.8, Fiber 2.2, Sugar 6.4, Protein 14.1
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