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Cat Cora’s Greek Egg Scramble with "Tomato Raisins"

Start your day right with this flavorful and protein-packed Greek egg scramble. Tomatoes and feta add the perfect finishing touch.

Cat Cora’s Greek Egg Scramble with


  • 2 cups fresh cherry tomatoes
  • 4 sprays olive oil cooking spray
  • 1 tsp kosher salt
  • 10 large eggs
  • 1/3 cup plain fat free Greek yogurt
  • 1 Tbsp dill
  • 1/4 tsp fresh, chopped black pepper
  • 10 oz freshly ground fresh baby spinach
  • 6 Tbsp crumbled feta cheese


To make tomato raisins, preheat oven to 400°F. Place tomatoes on a rimmed baking sheet; coat with cooking spray and toss with salt. Roast until soft and wrinkly, shaking pan halfway through cooking to turn tomatoes, about 15-20 minutes. Remove from oven; let cool. (If you’re not using the tomatoes right away, transfer to a bowl, cover, and refrigerate. Serve chilled or let them come to room temperature for 20 minutes before serving.

Place eggs, yogurt, dill, and pepper in a large bowl; whisk until eggs are broken up and mixture is thoroughly combined. Set aside.

Coat a large nonstick skillet with cooking spray; set over medium heat. When hot, add spinach (in batches, if necessary); cook, turning constantly with a rubber spatula, until wilted, about 5 minutes.

Add spinach and tomato raisins to egg mixture; stir to coat.

Off heat, coat same skillet with more cooking spray; setover medium heat. Add spinach-egg mixture; cook, stirring occasionally, until eggs are your desired degree of doneness, 3-5 minutes. Serve sprinkled with feta; season to taste (optional).

Serving size: 1 c plus 1 1/2 Tbsp feta

Recipe provided by Chef Cat Cora

Sauvignon Blanc

pairs well with

Sauvignon Blanc

Our non-alcoholic Sauvignon Blanc is a light and refreshing wine with strong citrus notes, delicate aromas of kiwi and passionfruit, and a touch of lemongrass. Perfectly paired with chicken, seafood, or spring vegetables.

Non-alcoholic wine that tastes so real you still need to be 21 to enter.


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