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2 Servings

https://cooking.nytimes.com/recipes/1015963-greek-scrambled-eggs?action=click&module=Collection%20Page%20Recipe%20Card®ion=What%20to%20Cook%20When%20You%E2%80%99d%20Rather%20Be%20Doing%20Anything%20Else&pgType=collection&rank=5

Recipe By: Mark Bittman

Shared By Smileyti

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Greek Scrambled Eggs Recipe

Ingredients

2 large, ripe, firm tomatoes
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped (optional)
1 tablespoon fresh or dried mint or oregano
4 large eggs, slightly beaten
½ cup grated Greek kefalotyri or feta cheese
Salt and pepper, to taste

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