I love feta in my scrambled eggs so much that I rarely scramble eggs without it! The feta adds just the right amount of creaminess and flavour. You can also add chopped fresh herbs to the mixture before cooking, such as dill, mint or parsley.
2 teaspoons olive oil
75g feta cheese
salt and pepper, to taste
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Heat the olive oil in a 20cm frying pan over medium low heat.
Meanwhile, beat the eggs well. Crumble in the feta cheese. Season with salt to taste.
When the pan is fairly hot, add the egg and feta mixture. Start stirring, moving the eggs around the pan. Since you're using a low heat, you'll be stirring for about 5 minutes. The secret to perfectly scrambled eggs is 'low and slow', so be patient!
Once you start noticing the bottom of the pan peeking through the eggs, you're almost there. The eggs will still be partially liquid, though, so you need to keep stirring.
When the eggs no longer cover the bottom of the pan whilst stirring, remove from the heat immediately. Your eggs are ready! Serve with freshly ground black pepper, if liked.