Spicy Aegean Lamb & Feta Scramble
This dish offers a robust and savory start to your day, marrying tender, spiced lamb with crumbled feta cheese and a hint of chili heat. It's a hearty breakfast that transcends the ordinary, bringing the vibrant flavors of the Greek islands to your plate.
Prep Time
45 min
Difficulty
Hard
Servings
2
Calories
450 kcal
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up with a spatula, until browned, about 5-7 minutes. Drain off any excess fat.
~7 min - 2
Add the chopped red onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, oregano, smoked paprika, and red pepper flakes. Cook for another minute until fragrant.
~5 min - 3
Season the lamb mixture with salt and black pepper. Reduce heat to medium-low. In a medium bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.
~3 min - 4
Pour the egg mixture evenly over the lamb mixture in the skillet. Let it set slightly without stirring for about 30 seconds. Then, gently stir and fold the eggs into the lamb mixture until cooked to your desired consistency, about 5-7 minutes.
~7 min - 5
Just before removing from heat, sprinkle the crumbled feta cheese over the scramble. Allow it to warm through for about 1 minute. Garnish with fresh chopped parsley.
~2 min - 6
Serve immediately on warm plates.
Tips
- For an extra layer of flavor, toast the red pepper flakes in the dry skillet for 30 seconds before adding the olive oil.
- This scramble is delicious served with warm pita bread or a side of Greek yogurt.
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