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🍳 Scrambled eggs with tomatoes, feta, and fresh parsley

377 kcal · 30 min · 4 servings

Scrambled eggs with tomatoes, feta, and fresh parsley Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the tomatoes under running water.
  2. 2. Cut the tomatoes in half.
  3. 3. Heat two tablespoons of oil in a pan over medium to high heat.
  4. 4. Sauté the tomatoes in the pan for three to four minutes.
  5. 5. Wash the parsley under running water.
  6. 6. Shake off excess water from the parsley.
  7. 7. Pluck the parsley leaves from the stems.
  8. 8. Finely chop the parsley leaves.
  9. 9. Add the eggs, milk, chopped parsley, salt, and pepper to a bowl.
  10. 10. Whisk the ingredients in the bowl vigorously with a fork.
  11. 11. Pour the egg mixture carefully over the tomatoes in the pan.
  12. 12. Let the egg mixture set for six to seven minutes.
  13. 13. Gently flip the omelette after about three minutes.
  14. 14. Cook the omelette through on the other side.
  15. 15. Crumble the feta cheese roughly with your hands or a fork.
  16. 16. Plate the finished omelette.
  17. 17. Sprinkle the feta pieces over the omelette.
  18. 18. Serve the dish together with ciabatta bread.

Nutrition per serving