Scrambled Eggs with Fetta and Roasted Tomatoes Recipe | Legendairy

Scrambled Eggs with Fetta and Roasted Tomatoes


4
Easy
10 MINS
5 MINS

Scrambled eggs make such a filling and satisying breakfast and these are full of feta and served with cherry tomatoes.

INGREDIENTS

  • 8 cherry tomatoes
  • olive oil spray
  • salt and freshly ground black pepper, to taste
  • 6 eggs
  • 1/2 cup milk
  • 2 tablespoons finely chopped fresh parsley or chives
  • 100g feta, crumbled
  • 20g butter
  • 8 slices wholegrain bread, toasted

METHOD

  1. Arrange tomatoes on a baking paper lined oven tray, spray with oil, season to taste and roast at 180C for 8-10 minutes, until blistered.
  2. Lightly beat eggs in a small bowl with milk and herbs, stir through feta.
  3. Melt butter in a saucepan over low heat, add egg mixture and stir over low heat until eggs and soft and fluffy.
  4. Serve immediately on toasted bread, accompany with roasted tomatoes
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