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Scrambled Eggs with Fetta and Roasted Tomatoes

Serves 4


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


  1. 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. 2. Lightly beat eggs in a small bowl with milk and herbs, stir through feta.
  3. 2. Melt butter in a saucepan over low heat, add egg mixture and stir over low heat until eggs and soft and fluffy.
  4. 3. Serve immediately on toasted bread, accompany with roasted tomatoes


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