A whole 200 g block of feta bakes alongside 4 eggs in the air fryer at 180°C (350°F) for 10 minutes, then everything is forked together right in the dish into a creamy, feta-streaked scramble. There is no stirring at the stove: the raw eggs go in around the cheese with dried oregano, dried tomato flakes, and a drizzle of olive oil, and the heat does the rest. The fork-through at the end is the key step; stop when the eggs are creamy, neither dry nor wet. Spoon the scramble onto a tortilla and roll it up. About 15 minutes start to finish for 2 servings.
Instructions
- 1
Place the whole block of feta in the center of a silicone baking dish.
- 2
Crack 4 eggs around the feta.
- 3
Sprinkle with dried oregano and tomato flakes, then add a generous drizzle of olive oil.
- 4
Air fry at 180°C (350°F) for 10 minutes.
10:00 - 5
Take the dish out and mix everything with a fork — the melted feta swirls through the eggs. The texture should be creamy, neither dry nor wet.
- 6
Spoon onto a tortilla and roll it up to serve.
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Frequently Asked Questions
Can I use a different cheese than feta?
Feta is ideal because it softens without fully liquefying, leaving creamy pockets. Goat cheese works similarly; harder cheeses won’t melt the same way.
Can I make it in a regular oven?
Yes — bake at 180°C (350°F) for about 12–15 minutes in an ovenproof dish, until the whites are just set, then fork it through.
What can I serve it in besides a tortilla?
It’s great on toast, in a pita, or straight from the dish. The creamy feta scramble holds up to any sturdy bread.