STAPATSADA (Eggs with tomatoes and cheese)

This Greek dish is light, summery and flavorful. I was introduced to it at a very young age, and at the time its name sounded mysterious to me.  I remember asking people to repeat it, trying to take in the full sound of it, but it made no sense. I didn't know the etymology of the word, but to me, strapatsada became synonymous with a tasty and quick way to serve up a plate of eggs. I've since learned that the word strapatsada derives from the Italian verb"strapazzare," which means to mistreat or to scramble.  From the middle ages until the early twentieth century, the Italians have from time to time occupied some Greek islands, both in the Ionian and Aegean seas. Obviously it was easy for languages and cultures to co-mingle, especially where food was concerned.  I am always fascinated at how history influences every aspect of our lives, even our lives in the kitchen! 

So when it's hot outside and you don't want to spend a lot of time in the kitchen, get yourself some ripe tomatoes and make a strapatsada.  In a jiffy you will have delicious results! This dish is a star in my father's cooking repertoire, and whenever I have it I can't help but think of him.  Dad used to cook it for us often when we were children. Even today, if there's ever a day when he doesn't like what my mother has made for dinner, he'll go to the refrigerator, get some eggs and tomatoes, some feta cheese, and he'll make himself a strapatsada.

Ingredients: (serves 2 or more) 

3 tomatoes, peeled, seeded and chopped
4 eggs
1/4 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
1 garlic clove finely chopped
1 teaspoon finely chopped mint
1/2 teaspoon dried oregano

1/2 teaspoon sugar
1 teaspoon finely chopped parsley
3 tablespoons olive oil
salt and pepper to taste
4 slices of bread
2 tablespoons olive oil to flavor the bread

Directions:

Beat the eggs and add the feta and Parmesan. Season with salt and pepper.  Continue beating until well mixed. Reserve. 
In a skillet heat the olive oil, add the tomatoes, sugar, garlic, mint and oregano.  
Simmer the tomatoes for about five minutes. Pour the reserved egg mixture over them, and continue cooking while stirring. Keep stirring for about four minutes, until the eggs are done. 
Plate the strapatsada and season it with ground black pepper. Sprinkle with the  parsley to garnish. 
Flavor the bread slices with olive oil and toast or grill them. Serve the eggs accompanied by the toast.

GRILLED BURGERS WITH FETA AND PEPPERS

This is a great dish to enjoy on its own, without a roll. The vegetables and feta cheese give it a really fresh taste. Serve it as a main meal accompanied by a salad. It is low in calories, and it's a delicious, light, summer fare.

Ingredients:

• 2 lb lean ground beef
• 1 large red pepper roasted, seeded, peeled, chopped
• 1/2 lb feta cheese, crumbled
• 1/4 cup spinach, well chopped
• 2 tablespoons flat Italian parsley, well chopped
• 1 tablespoon garlic powder
• 1/2 teaspoon dried oregano
• ground black pepper to taste

Directions:

1. Mix all ingredients and form into eight patties. No need to use salt. The feta cheese contains enough to flavor the meat.
2. If you don't feel like roasting and peeling peppers, remember that supermarkets carry roasted peppers.
3. I have had these burgers plain with a salad, and also on hamburger rolls with all the fixings. The decision on how to serve them is up to you.
4. When the burgers are raw, make an indentation at their center with your thumb. This will prevent them from puffing while they are being cooked.
5. Grill and enjoy!