Olive Oil Scrambled Eggs with Feta & Tomatoes (Recipe)

Feb 8, 2021

Olive Oil Scrambled Eggs with Feta & Tomatoes (Recipe)


✅ 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


1️⃣ Season the two beaten eggs with a little bit of salt and pepper. Set aside.

2️⃣ Sauté diced onion in a nonstick skillet in the 2 tablespoons olive oil over medium heat until softened (try not to brown them), about 1 minute..

3️⃣ Add the halved cherry tomatoes (1/2 cup) to the skillet and continue sautéing until softened, about 2 minutes.

4️⃣ Add the beaten eggs to the skillet. Use a wooden spoon or spatula to push the eggs into the center of the skillet from the outside, working your way around as they cook.

5️⃣ When the eggs are almost cooked (after about 1 minute), add the feta cheese (2 oz.) and chopped fresh parsley or other herbs (1 tablespoon). Stir and finish cooking until the eggs are only just underdone, about 30 seconds more (they will finish cooking completely on the plate from the residual heat).

6️⃣ Transfer eggs to a plate and sprinkle with extra feta cheese and parsley, drizzle with olive oil, and season with more salt and pepper, if desired. Eat immediately.


Servings :1
Ready in : 5 Minutes
Course : Breakfast
Calories : 421kcal

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