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Top-down look at scrambled eggs with halved cherry tomatoes, diced bell peppers, red onion, and crumbled feta cheese.

Mediterranean Scrambled Eggs (Healthy Veggie)

Scrambled eggs are cooked with cherry tomatoes, bell peppers, and red onion, then topped with feta cheese and fresh herbs for a Mediterranean-style breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 300
Ingredients Method

Ingredients
  

  • 4-6 large eggs substitute with scrambled tofu or chickpea flour for vegan
  • 1 cup cherry tomatoes fresh or canned
  • 1 cup bell peppers any color
  • 1/2 cup red onion or shallots for milder taste
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon black pepper adjust to taste
  • 1-2 tablespoons olive oil or avocado oil for higher smoke point
  • 1/2 cup feta cheese use dairy-free for vegan
  • 1/4 cup fresh parsley or basil or any fresh herb
  • 1 tablespoon hot sauce or lemon juice optional

Method
 

  1. Prep vegetables:

    Wash and cut cherry tomatoes, bell peppers, and red onion into small pieces; reserve.

  2. Heat olive oil:

    Warm 1-2 tablespoons olive oil in a non-stick pan over medium heat.

  3. Cook red onion:

    Add the diced red onion and cook for roughly 2 minutes until it becomes translucent.

  4. Sauté bell peppers:

    Toss in the chopped bell peppers and sauté for 3-4 minutes until they soften.

  5. Add cherry tomatoes:

    Mix in the chopped cherry tomatoes and cook for 1-2 minutes.

  6. Whisk eggs with seasoning:

    In a separate bowl, whisk 4-6 eggs with a dash of salt and black pepper.

  7. Scramble eggs gently:

    Pour the whisked eggs into the skillet, lower the heat to low, and fold gently for 2-3 minutes until just set.

  8. Top with feta and herbs:

    Take off the heat; top with crumbled feta cheese and fresh herbs.

  9. Serve immediately:

    Serve right away while hot and fluffy, optionally accompanied by toast or pita.