Olive Oil Scrambled Eggs with Feta and Tomatoes
These Olive Oil Scrambled Eggs with Feta and Tomatoes are SO easy to whip up in only 10 minutes with a handful of ingredients! This is a low-carb, vegetarian, gluten-free recipe that’s perfect for breakfast, lunch, or dinner.
Any Greek person will tell you that eating feta cheese with scrambled eggs is the ONLY way to eat scrambled eggs. It’s a certifiable fact.
Actually, it’s the only way I ate them growing up. I remember going to a friend’s house and having regular, plain ol’ scrambled eggs and wondering why they tasted so funny.
Lately, I love my scrambled eggs any which way (plain, fluffy, creamy, with feta, with soy sauce, in migas… you name it!).
They’re my go-to quick and easy, healthy, and cheap thing to eat any time of day.
And I love the flexibility of scrambled eggs- you can add anything you want to them! Herbs, veggies, meat, beans… the list goes on.
But this combination of salty feta cheese and sweet cherry tomatoes heated until they burst, with a little bit of onion and parsley for extra flavor, is perhaps my favorite combination. It’s simple and perfect. And the olive oil adds a DELICIOUS earthy flavor that rounds everything out for a healthier alternative to butter.
Can you use olive oil to make scrambled eggs?
YES! It’s absolutely delicious. It has a much different taste than butter, but it’s so flavorful and works really well. It’s perfect if you are on a dairy-free diet, such as paleo or whole30, or if you’re trying to incorporate more healthy fats into your recipes.
Whenever I cook with olive oil, I almost always heat some up to sauté whatever I’m sautéing, and drizzle on some extra at the end. Like in this Greek Lentil Soup and this Pasta with Bolognese Sauce.
The taste of olive oil is much more pure when it’s not heated, so I like to have it both ways.
For these olive oil scrambled eggs with feta and tomatoes, I sautéed the onions and tomatoes in a little olive oil, added the eggs, then added the feta and parsley. When it was done, I drizzled a little more on top just for fun. Why not?
It was delicious with some fresh cracked pepper and sea salt, and another sprinkling of feta and parsley. Yum yum yum.
What kind of pan should I use to make scrambled eggs?
Non-stick skillets are the best for scrambled eggs. I wouldn’t recommend any other kind, even though I LOVE my cast iron and stainless steel skillets.
Sometimes I’ll use my cast iron to fry eggs, since it’s well seasoned. But I ALWAYS use my non-stick for scrambling eggs.
You really don’t want to end up with the eggs sticking to the bottom of the pan. Not only is it a mess to clean, but if you manage to scrape them up and incorporate it into the rest of the eggs, you’ll end up with parts that are dry, overcooked, and tough.
A non-stick is definitely the way to go for cooking scrambled eggs.
I have these Calphalon non-stick skillets. They are durable, have lasted for years, and they’re oven safe (which makes them perfect for a frittata!).
Just make sure you use a wooden spoon or plastic/silicone spatula with your non-stick cookware! Metal will scrape it and damage the coating.
How to make Scrambled Eggs with Feta Cheese
Yes, there’s a special trick to this. It’s not complicated, but it is important.
The trick is to add the feta only JUST before the eggs have finished cooking. If you add it too early, it will melt into the eggs and, in my opinion, taste a little too strong (and this is coming from a girl that LOVES feta cheese).
I’ve tried it both ways, and I think it’s best to add the feta at the very end. This gives it just enough time to heat through without melting, and it won’t make your house smell quite as “feta-ey” (technical term, of course).
And after adding the feta (and, in this case, parsley), make sure you keep cooking the eggs until they are only just underdone. This will ensure they don’t overcook, since the residual heat will finish cooking them after you’ve transferred them to a plate.
One final note: I think this would be delicious with other herbs besides parsley. I have a ton growing in my garden, which is why I used it. But dill, basil, or chives would be delicious as well. You could even use dried oregano if you don’t have access to fresh herbs.
And you can also add some baby spinach or some chopped up kale as well- just throw it in the skillet when you add the tomatoes.
Other quick and easy egg recipes
- Tortilla Egg Wraps with Mushrooms and Olives
- Soy Sauce and Green Onion Scrambled Eggs
- 5-Minute Microwave Quiche in a Mug
- Summer Vegetable Frittata
- Greek Yogurt Egg Salad with Dill and Lemon
Other Mediterranean Inspired recipes
Here’s the printable recipe!
Olive Oil Scrambled Eggs with Feta and Tomatoes
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons diced onion
- 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 tablespoon chopped fresh parsley or dill, basil, or chives
- more extra olive oil, feta, and parsley, for serving optional
Instructions
- Season the two beaten eggs with a little bit of salt and pepper. Set aside.
- Sauté diced onion in a nonstick skillet in the 2 tablespoons olive oil over medium heat until softened (try not to brown them), about 1 minute.
- Add the halved cherry tomatoes (1/2 cup) to the skillet and continue sautéing until softened, about 2 minutes.
- 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.
- When the eggs are almost cooked (after about 1 minute), add the feta cheese (2 oz.) and chopped fresh parsley or other herbs (1 tablespoon). Stir and finish cooking until the eggs are only just underdone, about 30 seconds more (they will finish cooking completely on the plate from the residual heat).
- 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. Eat immediately.
Notes
- Butter can be used in place of the olive oil, if preferred.
- I do recommend a nonstick skillet for making scrambled eggs of any kind. They are likely to stick to any other kind of pan.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
I used butter to cook the eggs. It turned out quite well. Simple, healthy and delicious. Sprinkled with cilantro, parsley and dill.
So glad you liked it!
I needed to use up some grape tomatoes and eggs, and am so glad I found this recipe in a Google search. I really enjoyed this dish and will definitely be making it again! I didn’t have fresh onion, so I used dried, minced onion and it turned out great.
So glad you liked it!
Love eggs cooked this way. The feta cheese makes it a bit salty and since it is heated – blends/melts into the eggs
So glad you liked it!
Use fresh basil! Parsley? Meh. 🤣
Knock yourself out! Basil would also be delicious here.
This is a fantastic recipe! I added a diced avocado ;-).
So glad you liked it!
What a great recipe! Thanks for sharing, i’ll definitely make it again! 😊
So glad you liked it!
The eggs with feta were outstanding! Love your website
So glad you liked them and thanks for the kind words about my website! :-)
Salting eggs before they are cooked makes them a little tougher. If you wait until they are almost done and remove them from the heart to salt them they will be much softer and fluffier. I have been cooking scrambled eggs for more than 50 yrs but watching Gordon Ramsay on you tube do it was a game changer. I love soft fluffy eggs as do my grandchildren who rave about my scrambled eggs.
I have been eating feta and eggs for years and years but I usually sliced my tomatoes (grape tomatoes) in half or fourths (if big ones) and salt and peppered them and just had them as a side dish with the eggs and today an avocado.
Today I tried it your way and it was delicious. I did add tarragon instead of parsley though because I love it on practically anything.
So glad you liked the recipe!
Just made for brunch and it will definitely be going on the “suitable for guests” list! I used chopped garden tomatoes, red onion and purple and green basil and it was delicious 😋
So glad you liked it!
So good! I went to make a recipe for poached eggs with spinach and feta only to find out my spinach had expired. I have some large garden tomatoes and found this recipe. The chopped tomatoes worked just fine. And while I eat feta in eggs, I have never tried your secret to success with adding the feta so late! It was amazing! I sautéed he onions etc in garlic ghee, and instead of herbs I used Greek seasoning. I can’t remember the last time I wrote a review, but then again I can’t remember the last time something so simple could be so perfect. Thank you.
So glad you liked it! I LOVE the sound of that garlic ghee.
The recipe was really delicious! I had some feta left over that needed using up so I put in quite a lot of it! Never had it with eggs before! So thank you for introducing me! Also I only had salad tomatoes so I quartered them and allowed them to soften in the butter before adding the eggs.
So glad you liked it and learned about the amazing combo of feta and eggs!
Leo and I loved this recipe. Leo helped to make it.
How do I add our picture?
Unfortunately, you can’t upload photos directly to the website using these comments. But if you share on social media (instagram, facebook, twitter, or pinterest) you can share photos there and tag me @bowlofdelicious or use the hashtag #bowlofdelicious! So glad you liked the recipe :-)
Amazing!!! I added some fresh spinach, green olives, and just a light amount of oregano to this recipe. It was a beautiful Mediterranean explosion!
“A beautiful Mediterranean explosion” is the best phrase ever and that’s what I’m going to strive for with everything I cook from now on!! SO glad you liked it :-)
I haven’t made these yet and need to get some feta but they sound delicious. I always cook everything in EVOO so that’s normal for me but I’ve never added feta and tomatoes to scambled eggs. I have cherry tomatoes in my garder so I am going to try these
Oh, you haven’t LIVED until you’ve had feta in scrambled eggs! Maybe that’s an exaggeration, but it’s really really good. Hope you like them! I just made some roasted tomato soup from the cherry tomatoes in my garden- I have them coming out of my ears. It’s a good problem to have!
Made it!! So easy and I enjoyed every last bite! I used Accent tomatoes as I never had any fresh, it was fabulous and low in carbs. I will be making this again.
SO happy you liked this!! It’s one of my favorites.
What I love at this recipe is that it takes a very short time for preparation, is tasty, and also healthy.
Thanks! So glad you liked it!
Hey, thanks for sharing Elizabeth. Yea you’re very right. Non-stick skillets are the best to prepare scrambled eggs in. I’ve been using them for years.
For sure! I actually just replaced all of mine and I’ve been making scrambled eggs nonstop in them :-)
These traditional Greek ingredients taste great with eggs! When I make eggs like this, I sometimes like to add some chopped Kalamata olives to it, as well. I also love to sprinkle the dish with oregano before I dig in.
Oh YUM- I love those suggestions!! Definitely trying that next time!
Elizabeth…did not see a recipe for the eggs with feta….Do you scramble your eggs with milk? Also, when do you add your onions and tomatoes – before or after you cook the eggs….didn’t see a recipe
Hi! I do have a recipe alllll the way at the bottom of the post. Maybe you missed it? Here is the link to the printable recipe card just in case it isn’t showing up for you for some reason! https://www.bowlofdelicious.com/olive-oil-scrambled-eggs/print/11593/