Tomato Feta Scrambled Eggs

If you are tired of the same old eggs for breakfast, this tomato and feta scrambled egg version is a game changer.  First, the juicy tomatoes add just the right amount of freshness.  Then comes the crumbled feta, which melts in slightly and gives every bite a creamy, tangy pop of flavor.  You also get onion and garlic cooked in olive oil and fresh herbs. Everything comes together perfectly to create scrambled eggs that are loaded with protein and made with fresh ingredients.   A quick and hearty breakfast that is ready to eat in ten minutes, this dish feels just a little fancy without any extra effort.  Serve with a rustic toast and a sprinkle of fresh herbs with more feta cheese on top.

Ingredients needed to make Tomato Feta Scrambled Eggs:

• 1 tbsp extra virgin olive oil (Butter can be substituted if you prefer)
• 2 tbsp yellow onion, diced
• 1 clove garlic, crushed
• 1/2 cup cherry tomatoes, cut in half
• 2 large eggs, beaten
• Salt and pepper, to taste
• 1/4 cup feta cheese, crumbled
• 1 tbsp fresh Italian parsley, chopped
• 1 tsp dried dill (or use fresh dill if you have it)
• Optional add-ins:  chopped cilantro, fresh chopped oregano, baby spinach or kale

How to make Tomato and Feta Scrambled Eggs:

• Beat the eggs in a small bowl and salt and pepper to taste.  Set them aside.

• Saute onion in the olive oil in a non-stick pan over medium heat until transluscent.  Add the garlic and saute for 30-60 seconds or until garlic is tender.  Onions and garlic should not be browned.

• Add cherry tomatoes to the pan and saute until they are softened for 2-3 minutes.

• Stir the beaten eggs into the vegetables, then cook slowly until the eggs are almost done.  Move egg mixture around with a spatula as it cooks.  Add feta cheese, parsley and dill and stir into the egg mixture.  Cook for about 30 seconds until eggs are still slightly underdone as they will continue to cook after they are removed from the pan.

• Eggs are best served immediately with more feta cheese, fresh herbs and a drizzle of olive oil if desired.

Other yummy breakfast recipes to try:

Mixed Berry Crepes

Chorizo Egg Breakfast Tacos

Fluffy Belgian Waffles

Baked Blueberry Coconut Oatmeal

Cherry French Toast Rollups

Tomato Feta Scrambled Eggs

LeAnn

Tomato feta scrambled eggs are quick, easy, and packed with Mediterranean flavors.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Course Breakfast, Brunch

Cuisine Greek

Servings 1

Calories 372 kcal

Equipment

• 1 8" non-stick skillet

Ingredients

  

1x2x3x

• 1 tbsp extra virgin olive oil Butter can be substituted if you prefer
• 2 tbsp yellow onion, diced
• 1 clove garlic, crushed
• 1/2 cup cherry tomatoes, cut in half
• 2 large eggs, beaten
• Salt and pepper, to taste
• 1/4 cup feta cheese, crumbled
• 1 tbsp fresh Italian parsley, chopped
• 1 tsp dried dill (or use fresh dill if you have it)

Instructions

 

• Beat the eggs in a small bowl and salt and pepper to taste.  Set them aside.
• Saute onion in the olive oil in a non-stick pan over medium heat until transluscent.  Add the garlic and saute for 30-60 seconds or until garlic is tender.  Onions and garlic should not be browned.
• Add cherry tomatoes to the pan and saute until they are softened for 2-3 minutes.
• Add beaten eggs and stir into the vegetables with a wooden spoon or spatula.  Cook mixture slowly until the eggs are nearly done.  Add feta cheese, parsley and dill and stir into the egg mixture.  Cook for about 30 seconds.  Eggs should be soft and fluffy.
• Serve eggs immediately and add more salt and pepper or feta cheese as desired.
• Optional add-ins:  chopped cilantro, fresh chopped oregano, baby spinach or kale

Nutrition

Serving: 1gCalories: 372kcalCarbohydrates: 7gProtein: 17gFat: 31gSaturated Fat: 10gCholesterol: 361mgSodium: 855mgPotassium: 359mgFiber: 1gSugar: 3gVitamin C: 24mgCalcium: 253mgIron: 3mg

Keyword Tomato Feta Scrambled Eggs, Scrambled Eggs, Eggs, Breakfast, Brunch

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