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Mediterranean Scrambled Eggs in a cast iron skillet with feta and tomatoes

Mediterranean Scrambled Eggs

Vibrant scrambled eggs with cherry tomatoes, bell peppers, and feta cheese, packed with protein.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs or scrambled tofu for vegan option
  • 1/2 cup feta cheese crumbled
  • 1 cup cherry tomatoes halved
  • 1 cup bell peppers diced small
  • 1/2 medium red onion finely sliced
  • 1 tablespoon fresh parsley or basil chopped
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Hot sauce or lemon juice optional for serving

Equipment

  • non-stick skillet

Method
 

  1. Rinse the cherry tomatoes, bell peppers, and red onion. Chop the tomatoes in half, dice the peppers into small pieces, and finely slice the onion.
  2. Heat the olive oil in a non-stick skillet over medium heat for about 1 minute until it shimmers slightly.
  3. Add the diced red onions to the skillet and sauté for approximately 2 minutes, stirring occasionally until translucent.
  4. Incorporate the chopped bell peppers and cook for 3-4 minutes until softened and brightened in color.
  5. Add the halved cherry tomatoes and cook for about 1-2 minutes until warmed through.
  6. In a separate bowl, crack the eggs and season with a pinch of salt and black pepper. Beat vigorously until uniform.
  7. Pour the beaten eggs into the skillet with the sautéed vegetables. Gently stir the mixture over low heat for 2-3 minutes until the eggs are just set.
  8. Remove from heat, crumble feta cheese on top along with fresh herbs, and serve immediately.

Notes

For best results, use fresh ingredients and avoid overcooking the eggs to maintain a creamy texture. Great for meal prep; store veggies separately from eggs if possible.
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