Greek Tomato Feta Scramble

Serves 2 · 10 min prep · 12 min cook

Ingredients

• 6 large eggs
• 2 tbsp whole milk
• 2 tbsp extra-virgin olive oil
• 1 1/2 cups ripe cherry tomatoes
• 3 scallions
• 1 garlic clove
• 1/2 tsp dried oregano
• 3/4 cup crumbled feta cheese
• 2 tbsp fresh dill
• 2 tbsp fresh parsley
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 pieces warm pita bread
• 1/4 cup Kalamata olives

Instructions

1. 1Crack the eggs into a bowl, add the milk, salt, and several grinds of black pepper, then whisk vigorously until the whites and yolks are fully blended and slightly frothy.
2. 2Halve the cherry tomatoes, thinly slice the scallions separating whites from greens, mince the garlic, and roughly chop the dill and parsley so everything is ready before the pan heats.
3. 3Warm the olive oil in a 10-inch nonstick skillet over medium heat until it shimmers, about 1 minute.
4. 4Add the scallion whites and garlic and cook, stirring, until fragrant and just softened, about 45 seconds; do not let the garlic brown.
5. 5Tip in the halved tomatoes and oregano and cook, stirring occasionally, until the tomatoes soften and release some juices, about 3 to 4 minutes.
6. 6Lower the heat to medium-low, pour in the beaten eggs, and let them sit undisturbed for 20 seconds so the bottom begins 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 fills the gaps, until large soft curds form, about 2 to 3 minutes.
8. 8When the eggs are mostly set but still glossy and slightly wet, scatter the feta, scallion greens, dill, and parsley over the top and fold once or twice so the cheese softens without fully melting.
9. 9Remove the skillet from the heat immediately so residual warmth finishes the eggs without drying them out.
10. 10Divide the scramble between warm plates, tuck warm pita alongside, and finish with a few Kalamata olives and an extra grind of pepper.