Feta & Oregano Scrambled Eggs
Fluffy scrambled eggs folded with salty feta and fragrant oregano — ready in under 10 minutes. Serve with avocado, tomato, and warm bread for a Mediterranean breakfast that tastes way better than it should.
- Total time
- 8 min
- Servings
- 2
- Calories
- 280
- Protein
- 15g
Ingredients
- 4 large eggs
- ½ cup feta cheese, crumbled
- 1 tbsp olive oil
- ¼ tsp oregano, dried
- to taste salt and pepper
Instructions
- 1
Crack eggs into a bowl. Add oregano, salt, and pepper. Whisk until yolks and whites are fully combined.
- 2
Heat olive oil in a non-stick skillet over medium heat until it shimmers, about 60 seconds.
- 3
Pour in eggs. Let them sit undisturbed for 20 seconds, then push them from the edges to the center with a spatula.
- 4
Continue stirring gently every 15–20 seconds until curds form and surface looks almost set but still glossy, 3–4 minutes total.
- 5
Remove from heat 30 seconds before eggs look fully done — they'll keep cooking from residual heat.
- 6
Fold in feta cheese. Serve immediately with avocado, tomato, and bread if desired.
Tools you’ll need
- bowl
- whisk
- non-stick skillet (10-inch)
- spatula
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