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Strapatsatha: Zucchini & Tomato Scramble


Zucchini & Tomato Scramble

Zucchini & Tomato Scramble

Photo © 2006 N. Gaifyllia, licensed to About.com, Inc.

In Greek: στραπατσάδα, pronounced strah-paht-SAH-thah

The word strapatsatha is used for all types of scrambled eggs, and this combination of zucchini and tomato is a wonderful combination of tastes. Serve for breakfast, brunch, and a light meal.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 3 pounds of small zucchini
  • 3/4 pounds of ripe tomatoes, puréed
  • 5 eggs
  • 1/2 cup of olive oil
  • 1/2 tablespoon of salt
  • 1/2 teaspoon of pepper


Trim zucchini stems and cut into very thin rounds. Place in a large strainer or colander, season with salt, and shake to distrubute.

In a deep medium frying pan, heat oil over high heat. Add zucchini, cover, and cook until the zucchini are soft (15-20 minutes), stirring occasionally . Add tomatoes. When boil is reached, reduce heat to medium and cook until excess liquid evaporates (about 10 minutes), stirring occasionally. Beat the eggs to a froth and pour over the vegetables. Using a wooden spoon, gently push the mixture around until the eggs are evenly distributed. Cook 5 minutes or until most of the liquid is absorbed, stirring gently.

Yield: serves 4-5

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  6. Zucchini and Tomato Scramble - Greek Recipe for Strapatsatha - Scrambled Eggs with Tomatoes and Zukes

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