Rinse and chop the cherry tomatoes, bell peppers, and red onion into bite-sized pieces, and set them aside on a cutting board. Aim for vibrant colors—red and yellow bell peppers will brighten the dish.

In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat until shimmering, about 1–2 minutes. Swirl the oil around the pan to evenly coat the surface.

Add the diced red onion to the skillet and sauté for about 2 minutes, stirring frequently until it becomes fragrant and translucent.

Next, toss in the chopped bell peppers and continue cooking for another 3–4 minutes until they soften and slightly caramelize.

Stir in the prepared cherry tomatoes and cook for an additional 1–2 minutes until they are warm and beginning to soften.

While the vegetables cook, crack 4–6 eggs into a bowl and add a pinch of salt and black pepper. Beat them vigorously until they are light and fluffy.

Pour the beaten eggs into the skillet, reducing the heat to low immediately. Gently stir with a spatula for about 2–3 minutes until the eggs are just set but still creamy.

Remove the skillet from heat and sprinkle crumbled feta cheese and your choice of fresh herbs on top of the eggs. Stir gently to incorporate the feta.

Serve your Mediterranean Scrambled Eggs immediately while they are still hot and fluffy.