This is a traditional anytime meal in Greece. Referred to Strapatsada in the northern regions of Greece and Kagiana in the Southern parts (where I’m from). Either way, it’s absolutely delicious omelette that you will make time and again.
The ingredients here have got to be fresh and the tomato ripe and juicy. It’s such a simple recipe and really only contains one extra step compared to a traditional omelette. It’s so worth it though. Any herb can be used, it doesn’t have to be chives.. Basil and parsley also work very well.
The preparation/cooking method is absolutely integral here. The grated tomato must be cooked down until the juices have evaporated – no one wants a watery omelette. Also, you must move around the omelette with your spatula constantly and set the heat on the pan to medium low. This method will create a slow cooked, super fluffy and delicious omelette.
One bit of advice here when seasoning, watch your salt. The feta provides plenty of saltiness, so there is no need for extra. I love to add some freshly ground black pepper, not only for the taste but for aesthetics.
Greek Tomato Feta Scramble (Strapatsada / Kagiana)
- 2 eggs
- 1/3 cup feta cheese crumbled
- 1 medium ripe tomato halved
- 2 tbs olive oil
- salt + pepper to taste
- In a small bowl, beat your eggs well and then stir in the crumbled feta cheese.
- Coarsely grate your tomato halves directly into your pan. Discard the skins.
- Turn the heat on medium and cook down the water from the tomato, stirring occasionally. Should take 2-3 minutes. Once the liquid is evaporated, add the olive oil and then the egg feta mixture. Season to taste with salt and pepper but keep in mind that the feta is a salty cheese. Stir then flip the eggs into the tomato constantly, for about 3-4 minutes or until you reach your desired consistency of fluffiness and doneness.