Description
A vibrant and delicious twist on classic scrambled eggs featuring fresh vegetables and tangy feta cheese.
Ingredients
- 4 units Eggs or scrambled tofu for a vegan option
- 1/2 cup Feta Cheese or dairy-free cheese for a dairy-free alternative
- 1 cup Cherry Tomatoes or other ripe tomatoes
- 1 cup Bell Peppers
- 1/2 medium Red Onion or shallots
- 1 tablespoon Fresh Parsley or basil, oregano, or thyme
- Salt to taste
- Black Pepper to taste
- 2 tablespoons Olive Oil
- Optional: Hot Sauce or Lemon Juice
Instructions
- Begin by rinsing the cherry tomatoes, bell peppers, and red onion under cold water. Chop the cherry tomatoes in half, dice the bell peppers into small pieces, and finely slice the red onion.
- In a non-stick skillet, heat 2 tablespoons of olive oil over medium heat for about 1 minute, until it shimmers slightly. Add the diced red onions to the skillet and sauté them for approximately 2 minutes, stirring occasionally until they become translucent.
- Incorporate the chopped bell peppers into the skillet and cook for 3-4 minutes until softened and brightened in color. Add the halved cherry tomatoes to the mixture and cook for about 1-2 minutes until warmed through.
- In a separate bowl, crack 4 eggs and season them with a pinch of salt and black pepper. Beat them vigorously until the mixture is uniform.
- Pour the beaten eggs into the skillet with the sautéed vegetables. Stir gently over low heat for 2-3 minutes until just set.
- Once the eggs are just set, remove from heat. Crumble feta cheese on top, along with freshly chopped herbs, and serve immediately.
Notes
Use the freshest ingredients for best flavor and texture. Customize with different vegetables or herbs as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean