Page 74 - IFSO Cookbook 2022 con cover

Strapatsada International
Healthy Recipes Vol. 2

Virginia Tsakalian, Dietitian
Elias Sdralis, Surgeon Cooking Instructions
Obesity & Metabolic Disorders Surgery Department at European Medical Balkan Center of
Thessaloniki, Greece. Grate the tomatoes into a bowl and remove any hard peels. Heat the oil in a non-stick
frying pan over medium-high heat and pour the grated tomatoes. Leave it for 4 minutes,
so the extra water of the tomatoes will evaporate. Meanwhile, separate egg whites form
yolks in two different bowls. Whisk slightly the egg whites with a fork and add them to
the grated tomatoes, stirring immediately with a wooden spoon. Leave for 1 minute and
then add the yolks carefully, to avoid breaking. Season with salt and oregano. Finally,
crumble over the feta cheese and season with fresh grounded pepper. Remove from the
heat and enjoy!

Nutritional Facts

Per Serving
● Calories (Kcals) 357
● Proteins (g) 23.03
● Carbohydrate (g) 11.89
of which sugars (g) 8.72
● Fat (g) 24.49
● Iron (mg) 3.28
● Calcium (mg) 243
● Fibre (g) 3

Nutritional Analysis

Total
Preparation Ingredients Ingredients weight Kcal Protein Fat Carb. Sugars (mg) Calcium Fibre
Iron
used
(mg)
(g)
(g)
(g)
(g)
(g)
Serving: 1 ● 3 medium eggs (g)
Preparation time: 12 minutes. ● 1 teaspoon of extra virgin olive oil
● 2 medium vine-ripened fresh tomatoes Eggs 165 194 16.61 13.12 1.02 1.02 2.42 70 0
● 30 gr feta cheese Olive oil 5 40 0 4.5 0 0 0 0 0
● oregano Tomatoes 120 44 2.16 0.49 9.64 6.47 0.66 25 3
● salt Feta 30 79 4.26 6.38 1.23 1.23 0.2 148 0
● fresh grounded pepper cheese
Total 357 23.03 24.49 11.89 8.72 3.28 243 3

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