01 May 2012

Eggs with Tomatoes and Cheese

Sometimes we seem to run out of time by the end of the day.  Or at least, I do.  All of a sudden, my husband is getting home from work, it's getting dark outside and I need something to put on the supper table.  Quickly.

This is one of the fastest recipes I can make.  It honestly takes as much time and almost as little effort as baking a frozen pizza.

You will need:
  • 6 large eggs
  • 3 oz ham, chopped
  • 2 oz feta, crumbled
  • 2 tomatoes, chopped
  • extra virgin olive oil
  • parsley (small handful)
  • cilantro (small handful)
  • dill (small handful)
  • freshly ground black pepper






Heat a large drizzle of oil in a frying pan.  Brown the chopped ham.  (If you, for any reason, don't eat ham or other meat, skip this step and add one extra egg in the next step.)

In a mixing bowl, scramble the eggs.  Pour them over the ham (or straight into the olive oil if omitting the ham).


Add the chopped tomatoes and mix well.







Crumble the feta into the eggs.
















Chop the herbs.  When the eggs are almost set, stir in the herbs.
 Cook one more minute and you are done!  (Start to finish: about 15 minutes.)  Serve with toast or crusty bread and your favorite salsa.