👩🍳 Instructions
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1
In a medium bowl, crack the eggs. Add milk or cream, a pinch of salt, and a grind of black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are completely combined and slightly frothy.
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2
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced red onion and bell pepper. Sauté for 3-4 minutes until they begin to soften.
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3
Add the minced garlic and halved cherry tomatoes to the skillet. Cook for another 2-3 minutes, stirring occasionally, until tomatoes soften and release some juices.
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4
Reduce the heat to medium-low. Pour the whisked eggs into the skillet with the sautéed vegetables. Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
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5
Using a heat-resistant spatula, gently push the cooked portions of the egg from the edges towards the center, allowing the raw egg to flow underneath. Continue this gentle folding and pushing motion until the eggs form soft, creamy curds. Remove from heat when they are still slightly wet and shiny.
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6
Stir in the fresh chopped parsley and oregano. Toss gently to combine. The residual heat will warm the herbs.
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7
Divide the scrambled eggs between two plates. Drizzle with a little extra virgin olive oil before serving, if desired. Serve immediately.
💡 Notes
For added flavor, crumble some feta cheese over the top just before serving. Feel free to add a handful of fresh spinach during the last minute of vegetable sautéing for extra greens. If using dried herbs, use 1/3 the amount of fresh herbs and add them with the garlic to toast slightly.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
14g
Total Fat
15g
Saturated Fat
4g
Carbs
6g
Fiber
2g
Sugar
3g
Sodium
250mg
Cholesterol
185mg
