A plate of strapatsada is one of my favourite Greek meals. It tastes like summer! It's because of the tomatoes, I think. When they ripen and turn bright red they bring that special taste to this dish. The salty feta cools things off, and the eggs bind all the ingredients together.
There are about as many variations of strapatsada as there are regions in Greece. In the north, peppers are added. In some islands, feta cheese doesn't even make an appearance. The most popular version is the one with eggs, feta and tomatoes, and that's the one I prefer. I don't grow peppers, but once in a while friends bring me peppers from their garden. That's when I like to throw this version of strapatsada together. Just a couple of peppers, one mildly hot and tangy, the other sweet and tender, just two peppers will add an appealingly piquant note to strapatsada. Try it. Use the freshest ingredients you can get, and you'll have a delicious, nutritious and economical dish!
Just as the eggs are about to finish cooking, add the feta cheese and continue cooking and folding for about another minute or so.