Description
A cozy and comforting breakfast featuring scrambled eggs cooked in olive oil, blended with feta cheese and fresh tomatoes.
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 salt and black pepper; set aside.
- In a nonstick skillet, heat olive oil over medium heat and sauté diced onions for about one minute until softened.
- Add in halved cherry tomatoes and cook for about two more minutes until they release their juices.
- Pour the beaten eggs into the skillet and gently stir the mixture towards the center until they start to set, about one minute.
- Sprinkle in crumbled feta cheese and chopped parsley, stir gently, and continue cooking until eggs are just underdone, about thirty seconds more.
- Transfer to a plate, add more feta and parsley, drizzle with olive oil, and season to taste. Enjoy immediately!
Notes
For extra flavor, caramelize the onions longer or add red pepper flakes for some heat. Use fresh herbs at the end for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg