Last month, in the middle of a particularly unpleasant day, I stopped off at home briefly and noticed to my surprise that a package from Amazon had arrived. Book addict that I am, I didn't recall ordering anything recently. My husband was expecting a book, but not from Amazon. Puzzled, I tore open the package and found that a copy of Mediterranean Harvest, a collection of more than 500 recipes by Martha Rose Shulman, was before me. Upon further inspection, the packing slip revealed it was a surprise gift from my dear friend Holler. As much as I enjoy eating the food that I feature here at Lisa's Kitchen, the encouraging praise and most importantly the special people I have met in the last year who would have otherwise remained strangers to me are my greatest reward.
I've had little time to explore the offerings contained within the sturdy covers, but if these Greek scrambled eggs with tomatoes and Feta cheese are any indication of the quality found here, this will soon be a favored source of menu ideas. I used thyme here for a wonderfully fragrant combination with the Feta cheese and tomatoes because I happened to have it on hand, but use other fresh herbs like oregano, basil, dill or mint to your liking. Serve these with warm bread and butter for a heavenly breakfast or light lunch, and don't feel you need to eat them all up like ordinary scrambled eggs — these actually firm up beautifully into sturdy egg cakes for quick reheating the next day.
|Greek Scrambled Eggs with Tomatoes and Feta (Καγιανά)|
|Recipe by Lisa Turner|
Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine
Published on May 4, 2008
Easy, delicious and fragrant eggs cooked with tomatoes, herbs and Feta cheese