Greek salad egg scramble (Horiatiki strapatsada)

5 from 1 vote

A creative and delicious way to use leftover Greek salad in an egg scramble, or horiatiki strapatsada

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Light meal, Lunch, Main Course

Cuisine: Greek

Servings: person

Calories: 126kcal

Author: Billie Bitzas

Pick out the olives in your leftover salad and remove the pits. Chop olives in half or fourths and return to salad.
1 1/2 cups leftover Greek village salad
Crack your eggs in a small bowl and whisk well until the whites and yolks are combined
2 eggs
Place the leftover Greek village salad in a non-stick frying pan, being sure to include some of the liquid in the salad.
Cook the Greek salad over medium heat stirring regularly until almost all of the liquid has evaporated.
Add the eggs to the frying pan and allow to cook for a minute or so. When most of the egg has set, begin to stir it around with a spatula to ensure that all of the egg is cooked.
Serve with some additional crumbed feta on top if desired.

Note: Nutritional facts are only for the 2 large eggs.