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.
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.
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.
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.
If you like these Olive Oil Scrambled Eggs with Feta and Tomatoes, you’ll love these Soy Sauce and Green Onion Scrambled Eggs, these Baked Eggs with Potatoes, Spinach, and Marinara, and these Greek Green Beans (Fasolakia).
Here’s the printable recipe!
Olive Oil Scrambled Eggs with Feta and Tomatoes
- 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
- 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.
- 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.