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Olive Oil Scrambled Eggs with Feta and Tomatoes

A delightful and quick dish of creamy scrambled eggs paired with the freshness of tomatoes and rich feta cheese, perfect for breakfast or brunch.
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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: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon extra-virgin olive oil This aromatic oil brings a fruity richness.
  • 2 tablespoons diced onion Adds a lovely base flavor.
  • 1/2 cup cherry tomatoes (halved) Juicy and vibrant.
  • 2 large eggs (beaten) Provide creaminess and protein.
  • to taste Kosher salt Enhances natural flavors.
  • to taste black pepper Adds warmth and spice.
  • 2 oz feta cheese (crumbled) Creamy and tangy, melts slightly in eggs.
  • 1 tablespoon chopped fresh parsley (or dill, basil, or chives) Adds brightness and color.
For Serving (Optional)
  • More to taste extra olive oil, feta, and parsley A finishing touch.

Method
 

Preparation
  1. Season the beaten eggs with a pinch of kosher salt and black pepper. Set aside.
Cooking
  1. In a nonstick skillet, heat the olive oil over medium heat and sauté the diced onions for about 1 minute until softened.
  2. Add the halved cherry tomatoes and sauté for about 2 minutes until tender and fragrant.
  3. Pour the seasoned beaten eggs into the skillet with the onions and tomatoes, gently stirring with a wooden spoon or spatula.
  4. When the eggs start to set (after about 1 minute), add the crumbled feta cheese and fresh herbs. Cook for an additional 30 seconds.
  5. Transfer the scrambled eggs to a plate, adding more feta, parsley, and a drizzle of olive oil if desired. Season with extra salt and pepper, and serve immediately.

Notes

For fluffiest scrambled eggs, avoid whisking too vigorously. Experiment with herbs for different flavors.