Ham, Basil and Feta Scrambled Eggs

    15 minutes

    These delicious and savoury scrambled eggs are easy to make. This a great breakfast or brunch dish.

    30 people made this

    Serves: 2 

    • 4 eggs, lightly beaten
    • 1/2 cup diced cooked ham
    • 1/4 cup crumbled feta cheese
    • 1 tablespoon dried basil
    • 1 pinch salt and pepper to taste
    • 1 1/2 teaspoons butter

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Place a frypan over medium heat. Place the lightly beaten eggs in a bowl; stir in the ham, feta cheese, basil, salt and pepper.
    2. Melt the butter in the frypan. Pour in the egg mixture; cook and stir eggs until firmed and no longer runny, about 5 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (26)


    Very good! I love feta cheese and scrambled eggs together, but this recipe was a bit heavy on the dried basil.... I cut the recipe in half and added just a bit of milk to the eggs to get them nice and fluffy. I knew just by looking at the recipe that the amount of dried basil would be too much and since I didn't want to ruin this I used a bit of fresh basil instead. I scrambled the eggs a bit then added the rest of the ingredients vs. mixing everything together. I also added in some cherry tomatoes cut in half and upped the feta a bit. This only needed just a bit of fresh cracked black pepper for seasoning. This was great tucked into some flour tortillas for a breakfast wrap!  -  08 Mar 2011  (Review from Allrecipes USA and Canada)


    These are delicious scrambled eggs. I made the recipe as directed, but cut it in half for only one serving. I added a few chopped chives and omitted any salt. The ham and feta are salty enough. I also added the feta torward the end of the cooking, so it wouldn't get lost. Wonderful!  -  09 Oct 2008  (Review from Allrecipes USA and Canada)


    This is an absolutely great twist on conventional scrambled eggs. Vibrant, filling, and popping with flavor. Like many other reviewers have mentioned, cutting back from 1 tablespoon of dry basil to 1 teaspoon helps to not overpower the dish with the basil flavor. I also added the feta cheese in later when the egg was on the pan cooking as to not have it lost amidst the egg when it was cooking.  -  19 Jul 2009  (Review from Allrecipes USA and Canada)