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Mediterranean-Inspired Breakfast Scramble

This Mediterranean-Inspired breakfast platter includes soft scrambled eggs, topped with Feta cheese, seasoned cherry tomatoes, black olives, and pickled red onions.
The following recipe provides two large servings.

Ingredients

  • 2 Tbsp sliced red onion (from less than ¼ of a small red onion)
  • 1 Tbsp red wine vinegar
  • ½ tsp honey
  • 1 Tbsp olive oil
  • A tiny pinch (less than ¼ tsp Kosher salt, for the pickled red onion brine)
  • 2 Tbsp unsalted butter (softened)
  • 4 whole eggs (whisked)
  • ¼ tsp Kosher salt (for the eggs)
  • A few grinds of fresh black pepper
  • ¼ cup cherry tomatoes (cut into quarters)
  • A tiny pinch (less than ¼ tsp dried oregano)
  • A tiny pinch (less than ¼ tsp Kosher salt, for the tomatoes)
  • ¼ cup Feta cheese (crumbled)
  • ¼ cup black olives (pitted and roughly chopped)
  • 1 Tbsp fresh chives (sliced very finely, as garnish)
  • 1 Tbsp fresh parsley leaves (sliced very finely, as garnish)

Instructions 

  • Combine the sliced red onion in a small bowl with the red wine vinegar, honey, olive oil, and Kosher salt.
  • Allow these pickled onion ingredients to sit at room temperature for fifteen minutes while you prepare the remaining breakfast items.
  • In a non-stick sauté pan over medium-low heat, add two Tablespoons of unsalted butter.
  • When the butter has almost fully melted, add the whisked eggs, Kosher salt, and freshly-ground black pepper.
  • Reduce the heat to low, and cook the eggs slowly, while stirring gently with a rubber spatula every few minutes to warm the eggs evenly and prevent overcooking of the bottom later of the egg mixture that is in direct contact with the pan.
  • When the eggs are barely cooked-through and still very soft, divide among two plates.
  • In a separate small mixing bowl, quickly combine and toss together the quartered cherry tomatoes with a sprinkle of Kosher salt and the dried oregano.
  • Top each plate of warm scrambled eggs with some of the crumbled Feta cheese, seasoned cherry tomatoes, chopped olives, pickled red onions, and fresh herbs.
  • Serve while the eggs are still warm.

Notes

You can replace any of the ingredients above with different leftover vegetables or cheeses you might have sitting around in your fridge that you think would taste good together.