• 6 large fresh eggs
  • 3 medium-sized tomatoes
  • 3 spring onions
  • 3 tablespoons virgin olive oil
  • A little salt
  • 100 g pitted green olives
  • 50 g feta cheese


Grate the tomatoes with a medium grater, without their skins. In a frying pan, heat the oil and lightly sauté the spring onion until soft. Add the grated tomato and boil for a few minutes, until tomato juice evaporates. Beat the eggs with the salt and add to the pan. Stir crosswise, slowly, until the eggs are cooked. Sprinkle on the crumbled feta and the olives. Serve this fortifying breakfast and enjoy!

Preparation time: 15 minutes
Makes two servings