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Inspired by the classic Greek dish strapatsada, these Greek scrambled eggs combine feta, tomatoes, and baby arugula for a fresh, Mediterranean-inspired meal. This single-serve version comes together in just ten minutes for an easy weekday breakfast or weekend brunch.

Greek scrambled eggs on a white plate with a bowl of strawberries.

If you love Mediterranean dishes such as a simple Greek salad, this easy breakfast recipe is great way to turn everyday eggs into something just as special without a lot of effort. I love making this particular dish in the late spring when arugula is readily available.

Follow along, I'll show you how simple it is to make.

🌿 Ingredients

If you can't find arugula, substitute baby spinach instead; it's equally delicious. 🙂

See recipe card below for exact quantities.

📝 Instructions

Quartered cherry tomatoes on a cutting board. — Wash the arugula and tomatoes, and halve or quarter the tomatoes.

Whisked eggs in a glass mixing bowl. — Whisk the eggs in a medium mixing bowl and set aside.

Quartered cherry tomatoes sauteing in olive oil. — Warm the olive oil over medium low-heat and sauté the tomatoes for a minute.

Arugula and cherry tomatoes sauteing in olive oil. — Add the arugula to the pan and sauté for another minute.

Eggs, arugula and tomatoes cooking in a skillet. — Add the whisked eggs and use the back of a spatula to form thick curds.

Greek scrambled eggs cooking in a stainless steel skillet. — Toss in the feta crumbles and add salt and pepper to taste.

✔️ Tips for success

Cook over medium-low heat, erring on the side of less heat for creamy, fluffy eggs (stoves can vary in temperature).
Don't overcook the tomatoes and arugula; they should still be brightly colored and firm.
Fold in the feta near the end just before the eggs are fully set.

🥧 Serving suggestions

Some crusty bread, toast or pita are delicious with this Greek-inspired egg dish, and you can even stuff the pita with the eggs for a great breakfast on-the-go.

🍅 Use up the extras

Extra feta or cherry tomatoes? Use them later in the week in this easy chopped Greek salad or on top of a slice or two of avocado toast.

Leftover arugula or spinach makes a great base under baked salmon or a single air fryer chicken breast. Simply sauté it in a little olive oil for a minute and a squeeze of lemon before serving. Or, add some to this white bean salad for a quick and easy lunch idea.

For more fast fresh recipes, check out these 15-minute recipes for one.

🍳 Recipe