Mediterranean Tomato and Feta Scrambled Eggs

1. 1
   prep · ~1 min

   Whisk the eggs.

   Crack eggs into a mixing bowl. Add a pinch of salt and black pepper. Whisk until yolks and whites are fully combined and slightly frothy, about 30 seconds.

   TIPWhisk well to incorporate air — this makes the scramble lighter and fluffier.
2. 2
   saute · ~6 min

   Sauté the aromatics and tomatoes.

   1.Heat olive oil in a nonstick skillet over medium heat until shimmering.

   2.Add chopped onion and sauté until soft and translucent, about 3 minutes.

   3.Add minced garlic and sauté until fragrant, 30 seconds.

   4.Add halved cherry tomatoes and dried oregano. Cook until tomatoes soften and release their juices, 2 to 3 minutes.
3. 3
   saute · ~3 min

   Scramble the eggs gently.

   Reduce heat to low. Pour the whisked eggs into the skillet over the tomato mixture. Let them sit undisturbed for 20 seconds until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center in slow, sweeping motions. Continue folding until the eggs are mostly set but still soft and glossy, about 2 to 3 minutes.

   TIPLow heat and gentle folding are the secrets to creamy scrambled eggs. Don't over-stir or they'll turn dry and crumbly.
4. 4
   assemble · ~1 min

   Fold in the feta.

   Remove the skillet from heat. Sprinkle the crumbled feta over the eggs and gently fold once or twice to distribute. The residual heat will warm the feta and soften it slightly without fully melting it.

   TIPRemoving the pan from heat before adding feta keeps the cheese in distinct creamy pockets rather than melting completely into the eggs.
5. 5
   garnish

   Garnish with fresh parsley and serve immediately.

   Divide among plates or serve family-style. Finish with a sprinkle of fresh chopped parsley and an extra grind of black pepper.

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