Starters & Light meals

Middle Eastern herb and feta eggah

15 minutes
20 minutes

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  • 100 g organic feta, crumbled
  • 80 g chopped mixed organic herbs (basil, chives, parsley and dill)
  • 4 T organic olive oil
  • Sea-salt flakes and freshly ground black pepper, for seasoning
  • 8 organic eggs
  • ¼ cup organic cream

Mix the feta and herbs with 30ml (2T) olive oil and a twist of black pepper.
Lightly beat the eggs then add the cream.
Heat the remaining olive oil in a suitable pan – about 20cm in diameter and deep enough to take the mixture comfortably.
Pour in the egg mixture then spoon over the cheese mixture.
Gently cook for about 15 minutes, until almost set.
Slide under the grill for a minute or two to set and brown the top.
Season then cut into wedges for serving – out of the pan or at room temperature.
Per serving: 1790.3kJ, 17.91g protein, 38.4g fat, 1.78g carbs

TASTE’s take:
A cross between a thick omelette and a crustless quiche, eggah is best made in a heavy omelette pan.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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