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Mediterranean scrambled eggs topped with roasted cherry tomatoes, crumbled feta cheese, and fresh herbs on a white plate.
Layla

Mediterranean Scrambled Eggs

Creamy, soft-scrambled eggs loaded with sun-dried tomatoes, feta, and fresh herbs for a bright, satisfying breakfast.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large eggs room temperature
  • 2 tbsp whole milk or half-and-half
  • 1 tbsp extra-virgin olive oil plus more for drizzling
  • 3 tbsp oil-packed sun-dried tomatoes drained and chopped
  • 1 clove garlic minced
  • 2 oz feta cheese crumbled
  • 1 cup fresh baby spinach packed, roughly chopped
  • 1 tsp fresh oregano minced, or 1/2 tsp dried
  • 1/4 tsp Kosher salt plus more to taste
  • 1/4 tsp black pepper freshly ground
For Serving
  • 2 slices toasted sourdough or crusty bread optional
  • extra feta for sprinkling

Equipment

  • Non-stick skillet or well-seasoned pan
  • Silicone spatula
  • Small Bowl

Method
 

Prep
  1. Crack eggs into a bowl. Add milk, salt, and pepper. Whisk until completely combined with no visible streaks of white - about 30 seconds. Set aside.
Cook
  1. Heat olive oil in a non-stick skillet over medium-low heat. Add sun-dried tomatoes and garlic. Cook until garlic is fragrant and just starting to turn golden, about 1 minute. Do not let it brown.
  2. Add spinach and oregano. Stir until spinach wilts completely, about 1 minute. The pan should look slightly dry now - this is good.
  3. Pour in the egg mixture. Let sit for 10 seconds until edges just start to set. Using a silicone spatula, slowly push the eggs from one side of the pan to the other, forming large soft curds. Continue this gentle folding motion for 3 to 4 minutes until eggs are mostly set but still look slightly wet and glossy. Remove from heat while they look underdone - they will finish cooking from residual heat.
  4. Immediately sprinkle feta over the eggs and fold once or twice to distribute. The feta should soften slightly but keep its shape. Taste and adjust salt if needed - the feta adds significant saltiness.
Serve
  1. Divide between two warm plates. Drizzle with a little more olive oil, sprinkle with extra feta if desired, and serve immediately with toasted bread alongside.

Notes

Low and slow is everything here - medium-low heat gives you creamy, tender curds instead of rubbery eggs. If your sun-dried tomatoes are very dry (not oil-packed), soak them in hot water for 10 minutes first, then drain well. These eggs are best eaten immediately but the tomato-spinach mixture can be made ahead and refrigerated for up to 2 days - rewarm in the pan before adding eggs.