go greek for breakfast


Jill Says  •  This is an easy way to make scrambled eggs taste as if they were prepared by a gourmet chef. Both versions of this recipe are great on-the-go morning meals. Kids especially like the burrito-style version.
eggs with feta cheese and parsley in pita
serves 4 - 6
8 eggs
7 ounces crumbled feta cheese or goat cheese
2 tablespoon chopped parsley
1 tablespoon olive oil
4 pita bread rounds, cut in half
1 large handful of arugula or mixed greens
8 tablespoons Tomato Chutney (page 00) or good store-bought tomato chutney
salt and pepper to taste

  1. In a medium-sized mixing bowl, beat together the eggs, crumbled feta, chopped parsley, and salt and pepper.
  2. Heat a large nonstick skillet over medium heat. Add the olive oil and then the egg mixture. Cook until eggs are done.
  3. Heat the pita in a toaster or toaster oven until slightly warm. Divide the egg mixture, arugula and tomato chutney evenly among the pita pockets.

baked burrito style
serves 4-6
4 eggs
7 ounces crumbled feta cheese or goat cheese
2 tablespoons melted butter
2 tablespoons olive oil
6 10” flour tortillas
salt and pepper to taste

  1. Preheat the oven to 350. In a small bowl, beat together the eggs, feta cheese and salt and pepper. In small pan, melt the butter and olive oil together. Set aside.
  2. Brush a 9 x 13 sheet tray lightly with 1 tablespoon of the butter and oil mixture; save remainder for brushing on burritos.
  3. Fill each tortilla with 4 tablespoons of raw egg and feta mixture, fold in the sides and roll up like a burrito.  Place on prepared tray.
  4. Brush the outside of each burrito with the remaining butter and oil mixture. Bake for 35-40 minutes, or until burritos are golden and crispy.  

Jill’s smart idea
These crispy treats can be made ahead of time, stored in the fridge in an airtight container and reheated in the oven or toaster oven for just a few minutes.