Herbed Feta Scrambled Eggs

Serves 2 · 10 min prep · 8 min cook

Ingredients

• 6 large eggs
• 1/2 cup crumbled feta cheese
• 2 tbsp whole milk or cream
• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1 tbsp snipped fresh chives
• 1 minced garlic clove
• 1 cup halved cherry tomatoes
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 lemon wedges

Instructions

1. 1Crack large eggs into a medium bowl, add milk or cream, kosher salt, and black pepper; whisk vigorously until fully blended and slightly frothy.
2. 2Stir in half of the crumbled feta (¼ cup) and half of the chopped herbs so they are evenly distributed through the eggs.
3. 3Heat a 10-inch nonstick skillet over medium-low heat; add olive oil and butter and swirl until the butter foams and melts.
4. 4Add the minced garlic and cook 30 seconds until fragrant but not browned.
5. 5Pour in the egg mixture and let it sit undisturbed for 20–30 seconds until the edges just begin to set.
6. 6Using a silicone spatula, gently push the eggs from the edges toward the center in slow sweeps, tilting the pan so uncooked egg flows underneath; continue for 2–3 minutes until soft curds form but eggs still look slightly wet.
7. 7Scatter the halved cherry tomatoes and remaining feta over the eggs; fold gently once or twice so tomatoes warm and feta softens, about 30–45 seconds more.
8. 8Remove the pan from heat while eggs are still glossy and custardy; they will finish cooking from residual heat.
9. 9Divide the scrambled eggs between two warm plates, shower with the remaining fresh dill, parsley, and chives.
10. 10Serve immediately with lemon wedges on the side for squeezing and an optional drizzle of olive oil.