Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 4tablespoons olive oil
- 2 large ripe firm tomatoes, thickly sliced
- 1 clove garlic, chopped
- 100grams kefalotiri cheese, diced
- 6 large eggs
- 1tablespoons dill, chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
Nutrition per serving
1700kJ / 408Cal
1700 Kilojoules or 408 Calories
20% of daily energy intake*
Protein
16.9grams
Fat
34.8grams
Carbs
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A breakfast and supper dish in the Peloponnese, this is flavoured with dill and melted cubes of salty kefalotyri, a cheese made with ewe's or goat's milk.
Method
Step 1 of 2
Heat the oil in a small frying pan. Spread the tomato slices in an even layer over the surface, sprinkle with garlic, and cook gently until the tomato is soft and slightly dry. Top with the cheese but do not stir.
Step 2 of 2
Meanwhile, beat the eggs with dill and a little seasoning. As soon as the cheese has melted a little, pour over the egg, turn up the heat, cover loosely, and cook until the top begins to look set. Flip the cake over and cook the other side. You can also slip the pan under the grill.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.