Greek summer strapatsada recipe and overnight oat‑yogurt bowl

A traditional Greek skillet dish called strapatsada is prepared by sautéing onion and garlic in olive oil, adding paprika, sugar, vinegar and oregano, then simmering tomatoes before folding in beaten eggs until they form a creamy texture, finally topping with feta cheese. The recipe, suitable for any time of day, offers a bright summer flavor.

A separate cold‑prep breakfast called an overnight bowl combines rolled oats, papaya seeds, lemon zest, low‑fat strained yogurt, coconut or almond milk, honey, mastic water, pitted cherries, dried coconut flakes and toasted almonds. After mixing the dry and wet ingredients, the mixture is refrigerated overnight; the next morning it is topped with remaining fruit and nuts. Nutritionist Elena Peppa provides the nutritional profile for a 260‑gram serving, highlighting its protein, fiber and calorie content.