1tablespoonchopped 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.