Scrambled Eggs with Olives
PREPARATION 10 MINUTES
COOKING 20 MINUTES
SERVE 4 PEOPLE
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Ingredients
- 1 tbsp Del Monte virgin olive oil
- 2 tbsp. onion, diced
- 1/2 cup cherry tomatoes, halved
- 2 eggs, beaten
- Del Monte black olives
- Salt to taste
- Black pepper to taste
- 2 oz. feta cheese, crumbled (about 1/4 cup)
- 1 tbsp. chopped fresh parsley, dill, basil, or chives, chopped
- Extra olive oil, feta, and parsley for serving
Directions
- Season the two beaten eggs with a little bit of salt and pepper. Set aside.
- In a nonstick skillet, add the olive oil and saute the diced onion over medium heat for about 1 minute or until softened (do not brown them).
- Add the halved cherry tomatoes to the skillet and continue sautéing until softened, about 2 minutes.
- Add the beaten eggs to the skillet. Use a wooden spoon or spatula to push the eggs into the center of the skillet from the outside, working your way around as they cook (for about 1 minute).
- When the eggs are almost cooked, add the feta cheese, black olives and chopped fresh parsley. Stir and finish cooking until the eggs are only just underdone, they will finish cooking completely on the plate from the residual heat).
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