Tomato Feta Scrambled Eggs
Tomato feta scrambled eggs are quick, easy, and packed with Mediterranean flavors.
Equipment
- 1 8" non-stick skillet
Ingredients
- 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
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