Best 4 Greek Summer Omelette Strapatsada Recipes
Strapatsada, also known as Greek summer omelette, is a mouthwatering dish that captures the vibrant flavors of the Mediterranean. This classic Greek recipe combines fresh, seasonal ingredients like tomatoes, onions, and feta cheese to create a satisfying and colorful meal. It is a versatile dish that can be enjoyed for breakfast, lunch, or dinner and can be easily tailored to your personal taste preferences. Whether you prefer your eggs fluffy or scrambled, Strapatsada offers a delicious and nutritious way to embrace the flavors of Greece.
Let's cook with our recipes!
STRAPATSADA (Στραπατσάδα)
A classic Greek omelet made of fresh tomatoes and eggs
Provided by Mia Kouppa
Categories Breakfast Light meal
Time 20m
Number Of Ingredients 5
Steps:
- Wash your tomatoes and on the bottom make an "X" with a sharp pairing knife, piercing through the skin.
- Place the cut part of your tomato on a grater, and grate the tomato over a bowl. You will be left with the skin which you can then discard.
- Heat the olive oil in a medium sized frying pan and add the tomato. Cook, stirring regularly over medium heat for approximately 10 minutes. Add the salt and pepper and stir.
- Meanwhile beat your eggs in a small bowl. After your tomatoes have cooked for 10 minutes, drizzle in your beaten eggs.
- Cook for an additional 5 minutes, using a spatula to gently move the tomato-egg mixture around.
- Serve with some fresh bread and feta cheese, if desired.
- Enjoy!
KAGIANAS (GREEK EGGS AND TOMATO)
Also called strapatsada, this simple dish consists of just three ingredients: eggs, tomatoes, and olive oil. You'll be amazed, however, at the depth of flavor that is derived from such simplicity. Serve with crusty bread and feta for any meal of the day, or even as part of a meze spread. Enjoy hot or cold, though I must say I like this dish better the next day after leaving it in the fridge all night!
Provided by Diana Moutsopoulos
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 32m
Yield 3
Number Of Ingredients 4
Steps:
- Place tomatoes into a food processor; blend until smooth.
- Heat olive oil in a skillet over medium-high heat. Stir in tomatoes, salt, and pepper; cook and stir until all liquid has evaporated from the tomatoes, 10 to 15 minutes.
- Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 7.9 g, Cholesterol 372 mg, Fat 23.8 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 5 g, Sodium 201 mg, Sugar 5.6 g
STRAPATSADA
Posting for ZWT6 Greek region. This recipe is actually kind of a tomato omelette. It is quick to make and tasty.
Provided by Papa D 1946-2012
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat saute the chopped onion in the olive oil.
- In a bowl whisk the eggs and add them into the skillet along with the chopped tomato and season to taste. Mix well and cook until the juices evaporate.
- Transfer to a plate and serve topped with crumbled feta cheese and parsley.
Nutrition Facts : Calories 433.1, Fat 37.2, SaturatedFat 6.9, Cholesterol 423, Sodium 147.6, Carbohydrate 11.8, Fiber 2.2, Sugar 6.4, Protein 14.1
STRAPATSADA
This is a Greek recipe - actually, strictly speaking, it's Italian, or of Italian derivation: strapazzare meaning, in the context of eggs, "to scramble". And really that's what this is: eggs scrambled with tomatoes. I was initially hesitant about this, as the notion of tomatoes mixed into scrambled eggs didn't seem appealing. But the thing is, it doesn't quite taste like that. This is what cooking is all about: what the ingredients do together in the pan, not what they sound like on the page. A simple alchemy. I am reliably informed that the cheese you would eat with it is Xynotyro, but since there's no way I have of getting my hands on that in my neighbourhood, I go for Wensleydale as the closest substitute available locally. What you want is a sharp and salty cheese that will crumble and melt a little, if that helps. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 2
Number Of Ingredients 9
Steps:
- Cut the tomatoes in half - a Greek person would now cut out the cores; this English person is too lazy - and then cut them into rough chunks. Warm the oil in a heavy-based frying pan (I use a cast-iron pan of 25cm diameter, heating the pan before adding the oil) and tumble in the chunks of tomato. Cook, stirring every now and again, for about 5 minutes, by which time the tomatoes will have started to break down into the oil and be oozing oranginess. If you want your bread toasted, now's the time. Add the tomato puree, salt and sugar, and cook for another 5 minutes, by which time the tomato skins will be coming away from the flesh. Crack in the eggs and then stir, just as if you were scrambling them, until they are creamy, which is hardly any time at all (obviously, if you like your scrambled eggs set, cook the egg and tomato mixture here for longer). Take the pan off the heat, crumble the salty cheese over the mixture and sprinkle with the basil or thyme leaves. Dollop some on your toast, or just eat straight from the pan using bread as your cutlery. For the record, I have one helping on toast, and another with just the bread. There's enough for 4 slices of bread here, but if you're eating solo and can't finish it all (really?), then know that this is also fabulous cold.
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- If you don't have feta cheese, you can substitute another type of cheese, such as mozzarella or cheddar.
- Add a pinch of red pepper flakes for a little spice.
- Serve the omelette with a side of toast or pita bread.
Conclusion:
Strapatsada is a delicious and easy-to-make Greek summer omelette that is perfect for breakfast, lunch, or dinner. It is made with fresh tomatoes, onions, peppers, and feta cheese, and it is cooked in olive oil until it is golden brown. Strapatsada is a great way to use up leftover vegetables, and it is also a healthy and satisfying meal. So next time you are looking for a quick and easy meal, give strapatsada a try.
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