Greek-style fried vegetables with feta and egg
Based on 15 ratings
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
1
zucchini
1
eggplant
10
sun-dried tomatoes
200 g
feta cheese
3
eggs
1 tsp
paprika powder
2 tsp
balsamic vinegar
salt
pepper
olive oil for frying
MetricImperial
Utensils
cutting board, knife, large frying pan, spatula
Nutrition per serving
Cal546
Protein36 g
Fat35 g
Carb20 g
Step 1/3
- 1 zucchini
- 1 eggplant
- 10 sun-dried tomatoes
- 200 g feta cheese
- cutting board
- knife
Dice zucchini, eggplant and dried tomatoes. Dice the feta and set aside.
Step 2/3
- 2 tsp balsamic vinegar
- 1 tsp paprika powder
- salt
- pepper
- olive oil for frying
- large frying pan
- spatula
Add some olive oil to a large frying pan set over medium-high heat. Add the chopped vegetables, followed by the balsamic vinegar and paprika powder. Season with salt and pepper and sauté for approx. 5 min.
Step 3/3
- 200 g feta
- 3 eggs
- salt
Add feta cheese to the pan. Sauté for approx. 3 min. more or until the cheese melts and the mixture turns creamy. Turn off the heat but leave the pan on the hot stove. Crack the eggs into the pan, season with salt and cover the pan. Leave for approx. 4 min, or until the egg whites are set. Serve and enjoy!
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