Strapatsada: Greek Scrambled Eggs with Feta and Fresh Tomatoes

Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.

Add 1 cup of halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and burst.

While tomatoes cook, whisk together 4 large eggs, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a medium bowl.

Pour the egg mixture into the skillet with the softened tomatoes. Let the eggs set for about 30 seconds without stirring.

Gently push the cooked egg from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and folding for 2-3 minutes until the eggs are mostly set but still slightly moist.

Stir in 1/4 cup of crumbled feta cheese and cook for another 30 seconds, until the feta is warmed through.

Remove the skillet from the heat. Serve immediately, garnished with 1 tablespoon of fresh chopped parsley.