Olive Oil Scrambled Eggs with Tomatoes

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 1

Ingredients

1 tbsp.extra-virgin olive oil
2 tbsp. onion, diced
1/2 cup cherry tomatoes, halved
2 eggs, beaten
kosher salt to taste
black pepper to taste
2 oz. feta cheese, crumbled (about 1/4 cup)
1 tbsp. chopped fresh parsley, dill, basil, or chives, chopped
extra olive oil, feta, and parsley for serving (optional

Instructions

1. Season the two beaten eggs with a little bit of salt and pepper. Set aside.

2. In a nonstick skillet, add the olive oil and saute the diced onion over medium heat for about 1 minute or until softened (do not brown them).

3. Add the halved cherry tomatoes to the skillet and continue sautéing until softened, about 2 minutes.

4. 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 (for about 1 minute).

5. When the eggs are almost cooked, add the feta cheese and chopped fresh parsley or other herbs. Stir and finish cooking until the eggs are only just underdone, they will finish cooking completely on the plate from the residual heat).

6. 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. Serve immediately.

Nutrition Facts (per serving): Calories: 421kcal | Carbohydrates: 8.6g | Protein: 20.3g | Fat: 35.1g | Saturated Fat: 13.2g | Cholesterol: 378mg | Sodium: 763mg | Fiber: 1.6g | Sugar: 6.3g

Reference: Olive Oil Scrambled Eggs with Feta and Tomatoes. Bowl of Delicious. 1 Sept. 2020, https://www.bowlofdelicious.com/olive-oil-scrambled-eggs/#wprm-recipe-container-13164

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