‘Strapatsada,’ a beloved dish across various regions of Greece, is a flavorful feta cheese and tomato omelette. With just a few simple ingredients, it offers a delightful balance of sweet tomatoes and salty feta. Paired with fresh bread, it’s a meal that’s both satisfying and comforting. This dish holds a special place in my heart, as my siblings and I often enjoyed it after school or on weekends at Yiayia & Pappou’s house.

Inspired by those cherished memories, I prepared a Greek-inspired breakfast spread to enjoy together in their beautiful backyard. 

Recipe by Anthea from The Traditional Plate

Serves: 2

Ingredients 

• ¼ cup of extra-virgin olive oil 

• 3 ripe truss tomatoes, diced

• 6 eggs 

• 1 tbsp fine salt

• 1 tbsp dried oregano

• 100-150 grams feta, crumbled

Method 

1. Heat olive oil in a large frying pan over medium heat. Once the oil is hot, add the diced tomatoes and cook until the juice has evaporated.
2. Crack the eggs into a bowl, whisk in salt and dried oregano, then pour the mixture into the frying pan. Let it cook for 4-5 minutes, occasionally wiggling the pan to prevent sticking.
3. When the omelette is set in the middle, sprinkle the desired amount of feta on top and cook for another 2-3 minutes, until the cheese begins to melt.
4. Serve with fresh bread.