Herb Scrambled Eggs with Tomatoes and Feta

Breakfast Savory Vegetarian Pan dishes

Scrambled eggs prepared with cherry tomatoes, sugar, white balsamic vinegar, milk, chives, parsley and feta, fried in oil.

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Preparation time 20 min (10 min cooking/baking)

Inspired by 17839733914591219127541455514446.jpg (16.07.2026)

Ingredients

4Servings
  • 150 g cherry tomatoes (27 kcal)
  • 1,5 tbsp sugar (60 kcal)
  • 2 tbsp white balsamic vinegar (14 kcal)
  • 8 pieces eggs (560 kcal)
  • 4 tbsp milk (20 kcal)
  • salt (0 kcal)
  • pepper (0 kcal)
  • 4 tbsp chopped chives (8 kcal)
  • 1 tbsp chopped parsley (4 kcal)
  • 100 g feta (264 kcal)
  • oil for frying (120 kcal)

Preparation steps

  1. Wash cherry tomatoes. Melt sugar in a small pan and allow to brown slightly.
    • 150 g cherry tomatoes (27 kcal)
    • 1,5 tbsp sugar (60 kcal)
  2. Add cherry tomatoes and stir until coated with sugar. Deglaze with vinegar and simmer for 2 to 4 minutes.
    • 150 g cherry tomatoes (27 kcal)
    • 1,5 tbsp sugar (60 kcal)
    • 2 tbsp white balsamic vinegar (14 kcal)
  3. Whisk eggs with milk, salt and pepper. Add chopped chives and parsley.
    • 8 pieces eggs (560 kcal)
    • 4 tbsp milk (20 kcal)
    • salt (0 kcal)
    • pepper (0 kcal)
    • 4 tbsp chopped chives (8 kcal)
    • 1 tbsp chopped parsley (4 kcal)
  4. Heat oil in a large pan. Pour in the egg mixture and cook while stirring occasionally until creamy and set.
    • 8 pieces eggs (560 kcal)
    • 4 tbsp milk (20 kcal)
    • salt (0 kcal)
    • pepper (0 kcal)
    • 4 tbsp chopped chives (8 kcal)
    • 1 tbsp chopped parsley (4 kcal)
    • oil for frying (120 kcal)
  5. Crumble feta. Serve scrambled eggs topped with tomatoes and feta.
    • 100 g feta (264 kcal)