Greek Scrambled Eggs

Greek Scrambled Eggs

Enjoy our vegetarian recipe Greek Scrambled Eggs by feastr. Ideal to gain weight and build muscles. Low Carb, quick, and very tasty.

Nutritional information:

Calories3548 kJ (848 kcal)
Protein49 g
Fat55 g
Carbohydrates35 g
Fiber6 g


cutting board, chef's knife, non-stick frying pan

Recipe instructions:


Whisk the eggs in a bowl and season with salt and pepper.

  • 4 Eggs (~ 7.8 oz)
    4 Eggs (~ 7.8 oz)
  • Salt
  • Black pepper
    Black pepper

Halve the tomatoes, chop the basil and crumble the feta. Put the feta and basil into a bowl.

  • 4.4 oz Cherry tomatoes
    4.4 oz Cherry tomatoes
  • 8 leaves of Basil, fresh (~ 0.1 oz)
    8 leaves of Basil, fresh (~ 0.1 oz)
  • 3.5 oz Feta cheese
    3.5 oz Feta cheese

Heat the olive oil in a non-stick frying pan over medium heat and fry the tomatoes, with the cut side down, until they start to brown.

  • 1 tsp Olive oil
    1 tsp Olive oil

Add the eggs and stir slowly. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat. The residual heat of the pan will continue to cook the eggs to perfection.


    Turn off the heat and stir in the feta and basil.


      Sprinkle oil and balsamic vinegar over the arugula and toss lightly until coated evenly.

      • 1.8 oz Arugula
        1.8 oz Arugula
      • 1 tsp Olive oil
        1 tsp Olive oil
      • 1 tsp Balsamic vinegar
        1 tsp Balsamic vinegar

      Serve the scrambled eggs with tomatoes, arugula, and roll.

      • 1 Whole wheat roll (~ 2.1 oz)
        1 Whole wheat roll (~ 2.1 oz)

      Enjoy your meal!