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Greek scrambled eggs ‘Strapatsatha’

Greek scrambled eggs ‘Strapatsatha’



6 eggs, beaten eggs

100g feta cheese, crumbled at room temperature 

20 cherry tomatoes, quartered 

1 tsp oregano

2 tbsp the Governor extra virgin olive oil 



1. Heat a large frying pan to medium heat, add the olive oil. Add the tomatoes and oregano and cook for 10-15 minutes, until the juices have reduced. Pour in the beaten eggs and stir until nice and fluffy. Top with feta cheese and a drizzle of the Governor. Serve immediately with some sourdough bread.