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Recipe details
Strapatsada
A quick Greek tomato omelet made with eggs, onion, tomato, olive oil, feta, parsley, salt, and pepper.
≈ 130 kcal/100 g · ≈ 560 kcal/serving
25 minEasyGreek
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
eggs100 g
small onion70 g
large tomato180 g
olive oil30 ml
salt1 g
black pepper0.5 g
feta cheese, crumbled40 g
fresh parsley, chopped10 g
Cookware and utensils
small skillet
mixing bowl
whisk or fork
knife
cutting board
spatula
serving plate
Directions
01
Chop the onion.
Products
small onion — 70 g
Action
chop
Time
3 min
Temperature
no heat
02
Cut the tomato into small pieces.
Products
large tomato — 180 g
Action
cut
Time
3 min
Temperature
no heat
03
Whisk the eggs in a bowl.
Products
eggs — 100 g
Action
whisk
Time
1 min
Temperature
no heat
04
Heat the olive oil in a small skillet over medium heat.
Products
olive oil — 30 ml
Action
heat
Time
2 min
Temperature
medium heat, approximately 175°C / 350°F
05
Sauté the chopped onion in the olive oil until softened.
Products
small onion — 70 g; olive oil — 30 ml
Action
sauté
Time
5 min
Temperature
medium heat, approximately 175°C / 350°F
06
Add the whisked eggs and chopped tomato to the skillet.
Products
eggs — 100 g; large tomato — 180 g
Action
add
Time
1 min
Temperature
medium heat, approximately 175°C / 350°F
07
Season the mixture with salt and black pepper.
Products
salt — 1 g; black pepper — 0.5 g
Action
season
Time
1 min
Temperature
medium heat, approximately 175°C / 350°F
08
Stir the egg-and-tomato mixture until the tomato juices evaporate and the eggs are cooked.
Products
eggs — 100 g; large tomato — 180 g; salt — 1 g; black pepper — 0.5 g
Action
stir
Time
8 min
Temperature
medium heat, approximately 175°C / 350°F
09
Transfer the cooked mixture to a serving plate.
Products
eggs — 100 g; small onion — 70 g; large tomato — 180 g; olive oil — 30 ml; salt — 1 g; black pepper — 0.5 g
Action
transfer
Time
1 min
Temperature
no heat
10
Top the dish with crumbled feta and chopped parsley.
