Eggs with Tomatoes, Olives and Feta (Greek island of Crete)
- 3 ripe tomatoes, diced
- 2 tbsp. extra virgin olive oil
- 10 Greek olives, pitted and sliced
- 4 eggs
- 1 cup grated feta cheese
- Salt and pepper to taste
Saute the tomatoes in olive oil for 10 minutes in a large frying pan.
Add the olives and cook for 5 more minutes.
In a small bowl, beat the eggs and add to frying pan. Cook eggs on medium-high until they begin to set.
Add feta cheese. Cook to desired consistency. Salt and pepper to taste.
Calories: 517kcalCarbohydrates: 12gProtein: 24gFat: 43gSaturated Fat: 16gTrans Fat: 1gCholesterol: 394mgSodium: 1283mgPotassium: 614mgFiber: 3gSugar: 8gVitamin A: 2407IUVitamin C: 25mgCalcium: 448mgIron: 3mg