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Thursday, May 6, 2010

Greek Scrambled Eggs

2 tsp Butter or Olive Oil
8 Eggs, beaten
2 Tomatoes, seeded and chopped
4 oz Feta Cheese, crumbled
1/2 tsp Dried Oregano
Salt and freshly ground pepper to taste

Heat the butter in a skillet over moderate heat. Pour in the eggs and cook until partially set, stirring constantly. Add the remaining ingredients and stir gently until cooked to the desired consistency.

Serves 4 to 6.

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