Zucchini and Feta Breakfast Scramble

Yesterday my mother and her friend decided to go to Brighton in Brooklyn to go to the Russian market for some goodies. Usually my family and I go to Astoria Queens to the Greek market for some goodies but this was just as exciting. Last night while I was looking over the delicious conquest I dreamt of a delicious breakfast. I would use the zucchini that my neighbor grew for me with the new delicious brined Bulgarian feta in a scramble that would boggle the mind. All I can say is yum!

Zucchini and Feta Scramble

½ c chopped Zucchini

1 small onion thinly sliced

1 egg and 2 egg whites

Dried oregano

Dried thyme

Feta Cheese

Olives

 

          Heat a small non stick pan on medium heat with a little olive oil in it. Then chop and slice your zucchini and onions and add to the pan. Add salt, pepper, thyme, and oregano to your vegetables and toss. Cook your vegetables till they just begin to look translucent. Add your already beaten eggs over the vegetables and scramble your ingredients together with your spatula. Cook just until eggs firm up and then take of f the fire and plate. Your vegetables will be tender with just a slight crispness to them. Top your scramble with crumbled feta, fresh cracked pepper, and an olive. This is excellent with toast, and a cup of coffee with hazelnut cream. Cheers!

Feta Cheese Break Down

• American Feta- Dry not heavy on the salt has somewhat of a chalky texture to it. Definitely could use with a salt water brine. For me a last resort feta. It is best for Tiropites because it gets moisture from the cottage cheese in the recipe. My father actually creates salt brine and soaks the feta in it. It improves it but even then it is still not my favorite.
• Bulgarian Feta- (What I used for this scramble) Soft and spongy texture, salt water brined and stored, nice salt content. If I don’t have Greek Feta on hand this is the next best thing.
• Greek Feta- (What I always use) There are two types cooking grade and table grade feta. Cooking grade is akin to the American feta in some ways. It holds up better to the heat of cooking and adds nice texture and flavor to dishes such as Spanakopita (Spinach pie) and Tiropites (Cheese pie). It is on the dry side as well. Table feta is the king. It is a salt brined cheese that when brought home it is still swimming in this delectable brine. It is dense yet not hard, creamy yet not mushy, salty yet not over powering, and most importantly it has tanginess to it. It is excellent alone with some crusty bread, olives, and pickled vegetables. In my house people guard it with their lives, haha.