Scrambled Eggs with Feta

Ingredients

• 2 large Eggs (room temperature)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 1 tablespoon Whole Milk (any milk will work)
• 30 grams Feta Cheese (crumbled; preferably sheep's milk Doni's feta)
• 1 teaspoon Fresh Dill (chopped)
• 1 pinch Black Pepper (freshly ground)
• 1 piece Tomato (ripe, sliced)
• 1 teaspoon Olive Oil (extra virgin, for drizzling)
• 1 pinch Salt (optional, add if needed)

Instructions

1. Prepare Ingredients

   Wash and slice the tomato, chop the dill, crumble the feta, and set everything within easy reach.

   Time: PT2M

2. Heat Pan and Melt Butter

   Place the non‑stick skillet over very low heat and add the butter. Let it melt gently without browning.

   Time: PT1M

3. Whisk Eggs and Milk

   Crack the two eggs into a small bowl, add the tablespoon of milk, a pinch of black pepper, and whisk lightly until just combined.

   Time: PT1M

4. Start Scrambling

   Pour the egg mixture into the warmed pan. Let it sit for a few seconds, then gently stir with the silicone spatula, pulling the set edges toward the center. Keep the heat low and continue to fold until the eggs are softly set.

   Time: PT2M

5. Add Feta and Finish

   When the eggs are still slightly runny, sprinkle the crumbled feta over them and fold just until the cheese begins to melt. Remove the pan from the heat immediately; the residual warmth will finish cooking the eggs.

   Time: PT1M

6. Plate and Garnish

   Slide the creamy eggs onto a plate, sprinkle the chopped dill on top, arrange the tomato slices beside them, and drizzle a tiny amount of olive oil over the tomatoes. Add a pinch of salt if desired.

   Time: PT1M

Nutrition Facts

Calories

349

Protein

18 g

Carbohydrates

5 g

Fat

28 g

Fiber

1 g