Greek-style fried vegetables with feta and egg

Name: Greek-style fried vegetables with feta and egg
Prep time: 1200 s
Total time: 1200 s
Yield: 2 Servings
Cuisine: greek
Ingredients: 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

Based on 6 ratings

easy & tasteful

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Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

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

Metric

Imperial

Utensils

cutting board
knife
large frying pan
spatula

Nutrition per serving

Cal
546

Protein
36g

Fat
35g

Carb
20g

Step 1/3

Dice zucchini, eggplant and dried tomatoes. Dice the feta and set aside.

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

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.

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!