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Olive Oil Scrambled Eggs with Feta and Tomatoes

Fluffy scrambled eggs are blended with creamy feta and juicy cherry tomatoes for a delightful breakfast or brunch dish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon extra-virgin olive oil Use fresh, high-quality olive oil for the best flavor.
  • 2 tablespoons diced onion These aromatic morsels add a subtle sweetness.
  • 1/2 cup cherry tomatoes (halved) Juicy and vibrant for fresh flavor.
  • 2 eggs beaten eggs The star of our recipe.
  • to taste Kosher salt Enhances overall flavor.
  • to taste Black pepper Adds gentle heat.
  • 2 oz. feta cheese (crumbled, about 1/4 cup) Tangy and creamy.
  • 1 tablespoon chopped fresh parsley (or dill, basil, or chives) Optional fresh herbs for garnish.
  • more extra olive oil, feta, and parsley for serving Enhances presentation and flavor.

Method
 

Preparation
  1. Start by seasoning the beaten eggs with a little salt and pepper and set aside.
  2. In a nonstick skillet, heat the olive oil over medium heat.
Cooking
  1. Add the diced onion and sauté until softened, about 1 minute.
  2. Toss in the halved cherry tomatoes and continue to sauté until softened, about 2 minutes.
  3. Pour the seasoned beaten eggs into the skillet, gently push the eggs toward the center while cooking.
  4. When the eggs are almost cooked, add the crumbled feta cheese and chopped fresh herbs.
  5. Stir and finish cooking until the eggs are just underdone, about 30 seconds more.
  6. Transfer the scrambled eggs onto a plate, sprinkle more feta and parsley on top, and drizzle with olive oil.

Notes

For fluffier eggs, beat vigorously before cooking. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently.