Ingredients
Equipment
Method
- Prep: Wash the arugula and tomatoes, and halve or quarter the tomatoes depending on their size. Whisk the eggs in a separate bowl.1 cup cherry tomatoes, 1 cup baby arugula, 4 large eggs
- Cook: Warm olive oil in a skillet over medium-low heat until it just shimmers. Sauté tomatoes for a minute and add arugula and sauté for another minute. Add the whisked eggs and run the edge of a spatula along the bottom of the skillet a few times to form thick curds as the eggs cook. Toss in the feta crumbles once the eggs are almost done and add salt and pepper to taste.1 tablespoon olive oil, ⅓ cup feta cheese crumbles, sea salt, freshly ground black pepper
- Enjoy: Garnish with some extra feta crumbles on top, serve immediately and enjoy!
Nutrition
Notes
Storage: Greek scrambled eggs are best when eaten immediately, but they will stay fresh for up to 2 days in an airtight container in the fridge.
