Tomato Herb Egg Scramble

In Mediterranean kitchens, scrambled eggs shine when paired with peak-season tomatoes and fragrant herbs. This version softens ripe tomatoes with garlic, basil, and oregano, then folds in creamy eggs and feta for a bright breakfast plate.

Serves 3 · 12 min prep · 10 min cook

Estimate for one serving

• 295 cal
• 18g protein
• 14g carbs
• 20g fat
• 3g fiber

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Ingredients

• 6 large eggs
• 2 tbsp whole milk
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp extra-virgin olive oil
• 3 medium ripe late-season tomatoes
• 1 garlic clove
• 1/4 cup fresh basil leaves
• 1 tbsp fresh oregano leaves
• 1/3 cup crumbled feta cheese
• 2 cups baby arugula
• 1 tsp lemon zest
• 3 slices crusty whole-grain toast
• pinch red pepper flakes

Instructions

1. 1Dice the tomatoes into 1/2-inch pieces and place them in a colander set over a bowl. Sprinkle lightly with the salt and let them drain for 5 minutes so excess liquid does not water down the scramble.
2. 2Crack the eggs into a medium bowl, add the milk, remaining salt, and black pepper, then whisk vigorously until the mixture is uniform and slightly frothy.
3. 3Mince the garlic. Stack the basil and oregano leaves, roll them tightly, and slice into thin ribbons so the herbs release their aroma when they hit the pan.
4. 4Warm a 10-inch nonstick skillet over medium heat and swirl in the olive oil. Add the minced garlic and cook just until fragrant, about 30 seconds, taking care not to brown it.
5. 5Tip in the drained tomatoes and sauté for 2–3 minutes until they soften slightly and begin to release their juices but still hold their shape.
6. 6Reduce the heat to medium-low. Pour the egg mixture over the tomatoes and let it sit undisturbed for 20 seconds so the bottom starts to set.
7. 7Using a silicone spatula, gently push the eggs from the edges toward the center in slow folds, tilting the pan so uncooked egg flows underneath. Continue until the eggs are softly set but still glossy, about 2–3 minutes total.
8. 8Remove the skillet from the heat. Fold in most of the herb ribbons and half of the feta so they melt lightly into the warm eggs.
9. 9Pile baby arugula on each plate, spoon the scramble over the greens, and finish with the remaining feta, lemon zest, leftover herbs, and red pepper flakes. Serve immediately with warm whole-grain toast on the side.