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Olive Oil Scrambled Eggs with Feta and Tomatoes

These Olive Oil Scrambled Eggs with Feta and Tomatoes takes only 10 minutes and a handful of ingredients! It's low-carb, gluten free, and high protein, and perfect for the Mediterranean diet.

These Olive Oil Scrambled Eggs with Feta and Tomatoes takes only 10 minutes and a handful of ingredients! It’s low-carb, gluten free, and high protein, and perfect for the Mediterranean diet.

Ingredients

Instructions

  1. Season the beaten eggs with a little bit of salt and pepper. Set aside.
  2. Sauté onion in a nonstick skillet in the 2 tablespoon olive oil over medium heat until softened (try not to brown them), about 1 minute.
  3. Add the tomatoes to the skillet and continue sautéing until softened, about 2 minutes.
  4. 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.
  5. When the eggs are almost cooked (after about 1 minute), add the feta cheese and parsley. 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).
  6. 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

Nutrition

Keywords: low carb, olive oil, eggs, feta cheese, tomatoes, gluten free, grain free, vegetarian