Strapatsata (Greek Eggs with Tomato and Feta)

This recipe appeard in the November 2006 issue of Cruising World.

10 eggs

Splash of milk

Salt and pepper, to taste

Olive oil for sauteing

2 medium onions, chopped finely or grated

2 large tomatoes, chopped finely or grated

1 cup (or more) feta cheese, crumbled

Fresh parsley, if available, chopped

Whisk together eggs, milk, salt, and pepper in a large bowl. Heat a few swirls of olive oil in a large, nonstick saute pan. Add onins and saute until wilted. Add tomatoes. Sweat vegetables, (saute, stirring and patting down) until they start to brown and most of the juice has leached out of the tomatoes. Add crumbled feta; spread over tomato mixture. When feta is soft but not completely melted, add eggs and scramble. Serve garnished with chopped parsley. Serves 10.