Photo of Cat Cora’s Greek egg scramble with “tomato raisins” by WW

Cat Cora’s Greek egg scramble with “tomato raisins”

Points® value
Total Time
50 min
15 min
30 min
Cat’s “tomato raisins” are a great addition to salads, sandwiches, pasta dishes and more.


Cherry tomatoes

2 cup(s)

Olive oil cooking spray

4 spray(s)

Kosher salt

1 tsp(s)

Raw egg

10 large

Plain fat free Greek yogurt


Fresh dill

1 tbsp(s), chopped

Black pepper

¼ tsp(s), freshly ground

Baby spinach

10 oz

Crumbled feta cheese

6 tbsp(s)


  1. To make tomato raisins, preheat oven to 400°F. Place tomatoes on a rimmed baking sheet; coat with cooking spray and toss with salt. Roast until soft and wrinkly, shaking pan halfway through cooking to turn tomatoes, about 15-20 minutes. Remove from oven; let cool. (If you’re not using the tomatoes right away, transfer to a bowl, cover, and refrigerate. Serve chilled or let them come to room temperature for 20 minutes before serving.)
  2. Place eggs, yogurt, dill, and pepper in a large bowl; whisk until eggs are broken up and mixture is thoroughly combined. Set aside.
  3. Coat a large nonstick skillet with cooking spray; set over medium heat. When hot, add spinach (in batches, if necessary); cook, turning constantly with a rubber spatula, until wilted, about 5 minutes.
  4. Add spinach and tomato raisins to egg mixture; stir to coat.
  5. Off heat, coat same skillet with more cooking spray; set over medium heat. Add spinach-egg mixture; cook, stirring occasionally, until eggs are your desired degree of doneness, 3-5 minutes. Serve sprinkled with feta; season to taste (optional).
  6. Serving size: 1 c plus 1 ½ Tbsp feta