Olive Oil Scrambled Eggs with Feta and Tomatoes

Name: Olive Oil Scrambled Eggs with Feta and Tomatoes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving
Ingredients: 1 tablespoon extra-virgin olive oil; 2 tablespoons diced onion; 1/2 cup cherry tomatoes; 2 eggs; kosher salt; black pepper; 2 oz. feta cheese; 1 tablespoon chopped fresh parsley; more extra olive oil, feta, and parsley, for serving

User Reviews

5.0

84 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
1 serving
Calories
421 kcal
Course
Breakfast
Cuisine
Greek

Olive Oil Scrambled Eggs with Feta and Tomatoes

Jacqueline Bell

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These Olive Oil Scrambled Eggs with Feta and Tomatoes takes only 10 minutes and a handful of ingredients! It's low-carb, gluten free, and high protein, and perfect for the Mediterranean diet.

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Ingredients

Servings

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

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Instructions

Season the two beaten eggs with a little bit of salt and pepper. Set aside.
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.
Add the halved cherry tomatoes (1/2 cup) to the skillet and continue sautéing until softened, about 2 minutes.
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.
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).
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.

Notes

Butter can be used in place of the olive oil, if preferred.
I do recommend a nonstick skillet for making scrambled eggs of any kind. They are likely to stick to any other kind of pan.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

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Calories 421kcal (21%) Carbohydrates 8.6g (3%) Protein 20.3g (41%) Fat 35.1g (54%) Saturated Fat 13.2g (66%) Cholesterol 378mg (126%) Sodium 763mg (32%) Fiber 1.6g (6%) Sugar 6.3g (13%)