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

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

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


10 large egg(s)

Plain fat free Greek yogurt



1 Tbsp, fresh, chopped

Black pepper

¼ tsp, freshly ground

Baby spinach

10 oz

Crumbled feta cheese

6 Tbsp


  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