Best Keto Greek Scrambled Eggs with Tomatoes and Feta

While eggs are not typically eaten for breakfast in Greece, this traditional Keto summer Greek recipe would usually be served for lunch, but it would still make for a great summer Greek breakfast or brunch dish shared with family or friends. Eggs are scrambled into a tomato sauce base, with added garlic and peppers, and topped with a crumble of feta for good measure. This recipe is easy to scale up for larger groups.

Can I substitute any ingredients? If you are short on time, you can use 1/3 cup of ready-made tomato passata. Just be sure to check the ingredients for any hidden added sugars.

Is all Feta the same? The number #1 rule when buying Feta is to make sure it is made in Greece and only contains ewe/sheep’s milk (and sometimes goat’s milk), rennet, and salt. It should not contain anything else nor should it contain cow’s milk. Greek feta should have a salty tangy flavor. If you cannot find authentic Greek feta, you can leave it out of this recipe, or use another salty white cheese of your liking.

What can I serve the dish with? You can enjoy these Greek scrambled eggs with a side of avocado, on its own, or served on Keto-friendly bread.

Can I make this recipe vegan? Since eggs are not vegan-friendly, you can substitute the eggs with tofu and make a tofu scramble following the same steps below, and leave out the feta or use a plant-based substitute.

How to store this dish? Any leftover scrambled eggs can be stored in an airtight container in the fridge for up to 4 days. To reheat, transfer to a microwave-safe plate and heat through for 30 seconds - 1 minute.