Description
A comforting dish of scrambled eggs cooked in olive oil, featuring feta cheese and cherry tomatoes, perfect for breakfast or light dinner.
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons diced onion
- 1/2 cup cherry tomatoes (halved)
- 2 eggs (beaten)
- Kosher salt (to taste)
- Black pepper (to taste)
- 2 oz. feta cheese (crumbled, about 1/4 cup)
- 1 tablespoon chopped fresh parsley (or dill, basil, or chives)
- More extra olive oil, feta, and parsley, for serving (optional)
Instructions
- Season the beaten eggs with a little salt and pepper; set aside.
- In a nonstick skillet, heat olive oil over medium heat and sauté diced onion until softened, about 1 minute.
- Add halved cherry tomatoes and sauté until softened, about 2 minutes.
- Pour the beaten eggs into the skillet and gently push them from the outside toward the center as they cook.
- When eggs are almost set, stir in crumbled feta and fresh herbs, cooking until just underdone, about 30 seconds more.
- Transfer to a plate, garnish with extra feta and parsley, drizzle olive oil, and season with additional salt and pepper before serving.
Notes
For fluffier scrambled eggs, whisk vigorously before cooking and consider adding smoked paprika or fresh lemon juice for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg