I love Saturday morning breakfast! It’s the beginning of the weekend and there’s something about having two full days ahead to look forward to that makes Saturday mornings extra special.
As you have probably figured out by now, our breakfast usually entails some variation of eggs. It never ceases to amaze me how many different ways eggs can be made. And they are yummy. Every. Single. Time.
Today’s creation is definitely one of my favorites!! I’m sure the gyro meat has something to do with it…
Here’s what you’ll need:
2 tbs onion
2 tbs olive oil
½ lb gyro meat cut into small pieces
1 tbs. milk
½ cup crumbled feta cheese
Salt and pepper to taste
Ingredients for one batch of Tomatada (a.k.a. Tomato-y Goodness)
Here’s what you’ll do:
1) Prepare the Tomatada in one pan.
2) While the Tomatada is cooking, heat the olive oil in a pan over medium heat and add the onions. Let the onion cook until clear or golden brown (we like our onion super cooked so I definitely let them brown quite a bit).
3) Add the gyro meat and sautee for 2 minutes.
4) In a separate bowl, beat the eggs with the salt, pepper and milk. Add them to the pan with the gyro meat. Stir and turn the eggs constantly, until they are almost cooked (2-3 minutes depending on how high your heat is).
5) When the eggs are almost done, add the feta cheese. Let the feta soften a bit and the eggs cook completely (another minute or so).
6) When the eggs are cooked, add the entire batch of tomatada. Stir and fold the tomatada into the egg mixture. It will look like it’s swimming at first but if you let it sit for 1-2 minutes, the eggs will absorb the liquid and the yumminess will be ready to eat!
Serve with a side of pita and tzatziki sauce (which you can get ready-made wherever you got the gyro meat).
** I haven’t seen gyro meat being sold at the supermarket so I usually just go to my favorite Greek restaurant and order a side of gyro meat to go. It’s already cooked and ready to eat!
** The key to getting good flavor is to add the feta when the eggs are almost done. If you add it too early, the feta will basically melt and overtake the whole dish. If you add it too late, it will just sit on top. The right time is when the eggs have solidified but are still a little…slimy!