Kagianas (Greek Scrambled Eggs and Tomato)

Ingredients and Weight:

• Eggs, large: 8
• Roma tomatoes, diced: 1 pound
• Onion, finely chopped: 1 medium
• Green bell pepper, finely chopped: 1/2 medium
• Olive oil: 1/4 cup
• Fresh parsley, chopped: 1/4 cup
• Salt and pepper to taste

Preparation Time:

• 10 minutes

Cooking Time:

• 15 minutes

Difficulty Level:

• 1 (Easy)

Preparation Method Steps:

1. Whisk the eggs in a large bowl.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and bell pepper and cook until softened, about 5 minutes.
4. Add the tomatoes and cook until they have softened and released their juices, about 10 minutes.
5. Pour the whisked eggs into the skillet and cook, stirring constantly, until the eggs are set and cooked through, about 5 minutes.
6. Stir in the parsley, salt, and pepper.

Nutritional Information:

(Per serving, based on 8 servings)

• Calories: 220
• Protein: 15g
• Fat: 14g
• Carbohydrates: 12g
• Fiber: 3g

Dish Characteristics:

• Fluffy and flavorful scrambled eggs with a savory tomato, onion, and bell pepper base.
• Perfect for breakfast, brunch, or a light dinner.
• Adaptable to personal preferences (e.g., add feta cheese, olives, or herbs).

User Comments:

• "This dish is a delicious and easy way to start the day or end a busy one."
• "The combination of eggs, tomatoes, and vegetables creates a perfect balance of flavors."
• "I love that it's both satisfying and healthy. A great choice for a guilt-free meal."

Special Precautions and Tips:

• For a smoother texture, use a whisk to beat the eggs.
• Don't overcook the eggs, as they will become rubbery.
• Add a dash of cayenne pepper for a subtle kick.
• Serve with toasted bread or pita for dipping.