Greek Scramble With Artichokes Black Olives And Feta Recipes

GREEK SCRAMBLE WITH ARTICHOKES, BLACK OLIVES AND FETA

We love Greek food, and when you can make a Greek dish for breakfast, homerun! The medley of cheeses adds richness and body to the scrambled eggs. Recipe adapted from the Flying Biscuit Cafe, Atlanta, GA. COOKS NOTES: Please note that there are no cooking times, not needed. If you know how to cook eggs, and you know how you and your family like eggs, you will have no problems.

Provided by PaulaG

Categories Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Greek Scramble With Artichokes, Black Olives and Feta image

Steps:

In a medium bowl, whisk eggs until light and frothy.
Quarter artichokes. Place in a medium bowl with ricotta, mozzarella, Aiago, nutmeg, and pepper.
Coarsely chop basil and add to a bowl. Gently combine all ingredients in a bowl with a wooden spoon and set aside.
Remove pits from olives, then coarsely chop.
In a large, nonstick sauté pan over medium heat, melt butter. When butter bubbles, add eggs.
Cook over medium heat until eggs begin to set on edges of pan. With a rubber spatula, pull eggs at the edges of the pan to the center and gently shake the pan to redistribute the scramble.
Continue this motion every few minutes until eggs are almost done but still wet.
Add the cheese mixture in heaping tablespoons over the top of the scramble.
Stir in cheese to combine and sprinkle with olives. Remove from heat and garnish with crumbled feta cheese.

Nutrition Facts : Calories 342.3, Fat 21.9, SaturatedFat 10.6, Cholesterol 412.7, Sodium 484.6, Carbohydrate 14.2, Fiber 6.1, Sugar 2, Protein 23.8

Ingredients

8 large eggs
1 (15 ounce) can artichokes, drained
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese
1/4 cup grated asiago cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon black pepper
6 -8 fresh basil leaves
6 -10 kalamata olives
1 tablespoon unsalted butter
2 tablespoons crumbled feta cheese

GREEK CHICKEN PASTA

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

Provided by Althea

Categories World Cuisine Recipes European Greek

Time 30m

Yield 6

Number Of Ingredients 13

Greek Chicken Pasta image

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 70 g, Cholesterol 55 mg, Fat 11.4 g, Fiber 7.5 g, Protein 32.6 g, SaturatedFat 2.8 g, Sodium 444 mg, Sugar 4.9 g

Ingredients

1 (16 ounce) package linguine pasta
½ cup chopped red onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
½ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish

GREEK ORZO SALAD

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

Provided by Patrice

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

Greek Orzo Salad image

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g

Ingredients

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

GREEK FETA AND OLIVE SPREAD

Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.

Provided by KILLERGREEN

Categories Appetizers and Snacks Vegetable Olives

Time 10m

Yield 12

Number Of Ingredients 7

Greek Feta And Olive Spread image

Steps:

In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

Nutrition Facts : Calories 70.2 calories, Carbohydrate 3.3 g, Cholesterol 12.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 260.2 mg, Sugar 2.3 g

Ingredients

1 (6 ounce) package feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
½ teaspoon minced garlic
2 ounces sun-dried tomatoes, softened
½ teaspoon dried oregano
1 tablespoon chopped black olives, drained

GREEK SCRAMBLED EGGS

This classic Greek favorite adds a little zest to the standard breakfast. Not much salt is needed; feta is very salty.

Provided by zzyygg

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 5

Greek Scrambled Eggs image

Steps:

Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 2.1 g, Cholesterol 327.6 mg, Fat 21.2 g, Protein 14.8 g, SaturatedFat 11.6 g, Sodium 709.7 mg, Sugar 2.1 g

Ingredients

1 tablespoon butter
3 eggs
1 teaspoon water
½ cup crumbled feta cheese
salt and pepper to taste

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To make the dressing, in a small bowl or a jar fitted with a lid, add the olive oil, vinegar, garlic, oregano, salt and pepper and whisk well to combine. Let sit at room temperature for flavors to blend.
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Greek Scramble With Artichokes Black Olives And Feta Recipes

GREEK SCRAMBLE WITH ARTICHOKES, BLACK OLIVES AND FETA

GREEK CHICKEN PASTA

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

GREEK ORZO SALAD

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

GREEK FETA AND OLIVE SPREAD

Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.

GREEK SCRAMBLED EGGS

This classic Greek favorite adds a little zest to the standard breakfast. Not much salt is needed; feta is very salty.

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