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Egg and Potato Scramble

This recipe is based on a standard fried potato and egg scramble, but with a Greek twist added via feta cheese and fresh herbs. By frying up the potatoes on the stovetop instead of baking them, you save a fair amount of time. Then just throw in your eggs, veggies, herbs and cheeses and let it melt. The result is a quick and creative breakfast to mix up your morning routine.

Egg and Potato Scramble

Recipe modified from Pam Anderson, via Leite’s Culinaria.
Serves 2


  • 5-6 little red potatoes, evenly chopped into about ½ pieces
  • 2 eggs
  • ½ cup of water
  • ½ cup of feta cheese, or you can use mozzarella
  • ¼ cup of onioin, finely chopped
  • 3 tbsp. or more of fresh herbs (basil, sage, oregano, and parsley) finely chopped
  • 2 tbsp. of olive oil
  • Sea salt
  • Freshly ground pepper


  1. Boil the water in a frying pan and add the finely chopped up potato. Cover and let simmer for a few minutes or until a bit tender.
  2. Salt and pepper the potatoes and add in a couple of the fresh herbs to add flavor.
  3. Flip the potatoes about three times to release them after the water has evaporated and add a little more olive oil. Cook potatoes for a few more minutes; or until they start browning.
  4. Whisk the egg, dried herbs, and salt, together and pour over potatoes.
  5. Let the eggs finish up and add the cheese on top and remove from the heat.
  6. The cheese will melt and you can sprinkle the freshly chopped herbs on to the dish.

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