Ingredients
Scale
- 6 large eggs
- 1/4 cup chopped cherry tomatoes
- 1/4 cup chopped bell peppers (red, yellow, or green)
- 1/4 cup diced red onion
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley or basil
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: a dash of hot sauce or lemon juice for extra flavor
Instructions
- Start by rinsing and chopping the cherry tomatoes, bell peppers, and red onion. Set aside for later use.
- Heat the olive oil in a non-stick skillet over medium heat. Add the diced red onion and cook until translucent, about 2 minutes. Then, toss in the chopped bell peppers and cook for another 3-4 minutes until they soften slightly. Finally, stir in the cherry tomatoes and cook for 1-2 minutes.
- In a bowl, beat the eggs with a pinch of salt and pepper. Pour the beaten eggs into the skillet with the cooked vegetables. Reduce the heat to low and gently stir with a spatula. Cook until the eggs are just set, about 2-3 minutes.
- Remove the skillet from heat and sprinkle the crumbled feta cheese and chopped herbs on top. Drizzle with lemon juice or hot sauce if desired, and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or stovetop, adding a splash of water or olive oil to restore moisture.
- This dish pairs well with whole-grain toast, crusty bread, or fresh pita. For added flavor, serve with olives, cucumber salad, Greek yogurt, or fresh fruit. Experiment with toppings like avocado slices or sesame seeds for a customizable breakfast experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Egg Recipes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian, Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 210 kcal Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg