Olive Oil Scrambled Eggs with Feta and Tomatoes
User Reviews
5
Olive Oil Scrambled Eggs with Feta and Tomatoes
Description
Starting with beaten eggs seasoned with salt and pepper, the recipe sautés diced onions in olive oil until softened but not browned. Cherry tomatoes are added next and cooked briefly to release their juices and sweetness. The eggs are then poured in and gently scrambled over medium heat, maintaining a soft texture.
When the eggs are almost cooked through, crumbled feta cheese and chopped fresh herbs such as parsley, dill, basil, or chives are stirred in. The eggs finish cooking off the heat, ensuring they remain creamy and slightly underdone before resting. Extra feta and herbs can be added on top with a drizzle of olive oil before serving.
This preparation showcases the brightness of fresh tomatoes and herbaceous notes alongside the richness of eggs and feta, resulting in a harmonious dish. It pairs well with bread or as part of a larger breakfast spread.
Butter can be used instead of olive oil as a cooking fat if preferred. A nonstick skillet is recommended to prevent sticking and ease cooking.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons onion diced
- 1/2 cup cherry tomato halved
- 2 egg beaten
- kosher salt to taste
- black pepper to taste
- 2 oz. feta cheese crumbled (about 1/4 cup)
- 1 tablespoon parsley or dill, basil, or chives, chopped, fresh
- olive oil optional, extra, for serving
- feta cheese
- parsley
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 substituted for olive oil according to preference.
- Use a nonstick skillet to prevent eggs from sticking and to cook them evenly.
- Nutrition info doesn't include added salt or optional ingredients; adjust seasoning to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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