Have you ever made Greek scrambled eggs?
Strapatsatha are Greek scrambled eggs – and it’s a lot harder to say than it is to make! On my quest to make eggs more interesting, I stumbled upon this recipe. It’s a refreshing variation of a breakfast dish we all love, spiked with tomatoes and feta for a zesty makeover. After all, tomatoes and eggs are a match made in food heaven: Keto shakshuka, anyone? If you haven’t tried that yet you are seriously missing out. And this is even easier to put together on a groggy morning because it doesn’t require any pureeing or chopping of tomatoes. Just slide it on a grater and you’re done.
You can also add your own twist to this recipe. Some of the recipes I’ve seen use onions, balsamic vinegar, even spices like cumin and paprika so you could really play around with it. If you’re using onions, saute them at the start with the garlic, and deglaze with the balsamic vinegar for a bit of sweetness.
But it has tomatoes! Is that keto?
Weeeooooweeeeeeoooooooweeeeeeooooo. Is that the Keto Police I hear? Before you arrest me officers, I would just like to point out that the tomatoes in this recipe add up to 3 net carbs. That makes this dish perfectly suited to keto, so put those handcuffs away! This could easily fit into your 20 gram carb macros for the day and it’ll keep you satiated till lunch.
And if you’re in the mood for more Greek recipes, give my Keto gyros a whirl – and you don’t even need a rotisserie. Maybe with a side of tzatziki? Damn, I wish I had these dishes on the menu when I had Greek guests over. Pop over to the Headbanger’s Kitchen Youtube channel to see what happened when I fed metal musicians from Greece some Indian food. I also had one of my favourite drummers, George Kollias, at my house, eating my grandmother’s kebabs. Watch how that turned out!
Nutrition Info (Per serving)
- Calories: 267
- Net Carbs: 4g
- Carbs: 5g
- Fat: 21g
- Protein: 16g
- Fiber: 1g
This recipe makes 3 servings. Get this recipe on myfitnesspal.