Ingredients:

• 1 tablespoon butter
• 1/2 cup white onion, chopped
• 4 eggs, beaten
• 1/4 cup tomatoes, chopped
• 4 tablespoons feta cheese, crumbled
• S & P, to taste

What’s Next:

In a large skillet over medium heat- melt butter & saute onions until browned.

Pour in eggs.  Cook , stirring occasionally until scrambled to your fancy. 

Add tomatoes, feta, S & P.  Continue cooking until feta melts. Enjoy your morning meal!

Eat well & Laugh often.

Saganaki (Greek σαγανάκι) is a cheese-based Greek appetizer. The original Greek version is typically fried. The cheese is typically made from sheep’s milk. Delicious regional variations include the use of Formaella cheese in Arachova and  cheese in Cyprus.

In the United States, saganaki is made differently. Instead of being fried, the cheese is usually covered with Brandy extract, and set aflame at the table when served (typically with a shout of “Opa”). The cheese is then extinguished with the juice of a fresh-squeezed lemon and sometimes served with pita bread. The invention of the “Flaming Saganaki” is usually attributed to Chicago restaurateur Chris Liakouras.

What we’re going to be making is a pan-fried version with slices of ripe tomatoes.

Ingredients:

• 8 oz Feta cheese
• 1 egg
• 1 teaspoon oregano
• 1/2 cup flour, all-purpose
• 2 tablespoons olive oil
• 2 large tomatoes, sliced
• Basil leaf, for decorational effect
• S & P, to taste

What’s Next:

Slice your feta into small squares, about 2×4 inches- you should be able to get 8 slices out of the 8 ounces. 

In a small bowl- beat egg with oregano.  Dip each slice of feta in egg, shake of excess and coat with flour till evenly covered.

In a large frying pan- heat olive oil over medium heat.  Quickly cook cheese in oilve oil, until golden on both sides.  Pat dry with paper towels.

Arrange feta on a large (& pretty) plate with thick tomato slices, season with S & P, garnish with basil.

Enjoy! 

Eat well & Laugh often.