Feta Cheese With Eggs, Peppers, Zucchini, & Tomatoes – a delicious recipe with extra-virgin olive oil cold pressed, garlic, ground coriander, bell pepper, zucchini, feta cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat a 10-12 inch nonstick skillet over medium heat.
2
Add the oil and then the garlic and coriander.
3
Let the garlic sizzle gently, reducing heat of necessary, to roast until golden and fragrant.
4
Add the peppers and zucchini and cook for a few minutes.
5
Place the feat cheese over the veggie and leave to cook on medium low heat.
6
When the cheese is melting and falling apart, toss the veggies and cheese 2-3 times.
7
Crack the eggs over the skillet--ideally all yolks would remain unbroken, but one of mine broke. Luckily my husband does not care about egg yolk.
8
Sprinkle the chopped tomato around the edges and turn the broiler on.
9
When the eggs look like they have cooked pretty well underneath but are still raw in the center, cook under the broiler to desired doneness.
347
kcal
Calories
20
g
Fat
21
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 teaspoons extra-virgin olive oil cold pressed, I used a good Spanish one, 2 garlic fat cloves, minced, 1 teaspoon ground coriander, 1 bell pepper sweet, diced, and more.
Yes, Feta Cheese With Eggs, Peppers, Zucchini, & Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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