On Season One, Episode One of My Greek Table with Diane Kochilas, Diane visits a small village in Laconia, the Peloponnese, where the famous Kalamata olive is cultivated, to follow the famous olive from harvest to table. Among other dishes, she cooks up a scrambled eggs-and-olives recipe to turn any light lunch or brunch into a Greek feast.
Serves 2 to 4
INGREDIENTS
- 2 tablespoons extra virgin Greek olive oil
- 4 plum ripe tomatoes, peeled, cored and chopped
- 1 garlic clove (optional) finely chopped
- ½ cup pitted, chopped Kalamata olives
- 4 eggs
- 2 teaspoons finely chopped fresh mint or oregano
- ⅓ cup crumbled Greek feta
- ¼ cup grated Greek kefalotyri cheese
- Parsley for garnish
- Salt and pepper to taste
TO PREPARE
STEP ONE. In a large skillet, heat olive oil over medium heat. Add tomatoes, garlic, and olives and simmer for 5 – 7 minutes, stirring with a wooden spoon, until most of the tomato juices have evaporated.
STEP TWO. In a small bowl, whisk together eggs, mint or oregano, and cheeses. Pour egg mixture into skillet and cook, stirring with a wooden spoon for 3-5 minutes, or to desired doneness. Serve warm, garnished with parsley and seasoned with salt and pepper.
