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tomato-herb-scrambled-eggs-recipe

5-Minute Tomato-Herb Scrambled Eggs Recipe (Mediterranean Breakfast)

Fresh Mediterranean-style scrambled eggs with juicy Roma tomatoes, parsley, and creamy lemon Greek yogurt. A healthy breakfast that's protein-rich and ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfast, Brunch
Cuisine Mediterranean
Servings 2
Calories 320 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Cutting board
  • Chef’s knife
  • Measuring cups
  • Nonstick skillet
  • Silicone spatula
  • Serving bowls

Ingredients
  

Scrambled Eggs

  • 4 large eggs
  • 2 medium Roma tomatoes diced
  • ¼ cup chopped fresh parsley
  • 1–2 tablespoons olive oil or butter
  • Salt to taste
  • Black pepper to taste

Optional

  • Pinch garlic powder
  • Pinch red pepper flakes
  • Splash of milk
  • Lemon Greek Yogurt
  • 1 cup plain Greek yogurt
  • Juice of ½ lemon
  • Pinch of salt

Optional

  • Olive oil drizzle
  • Za'atar
  • Fresh herbs

Instructions
 

  • In a small bowl, combine Greek yogurt, lemon juice, and a pinch of salt. Stir until smooth and refrigerate while preparing the eggs.
  • Crack the eggs into a bowl and whisk until smooth and slightly frothy. Season with salt, pepper, and any optional spices.
  • Heat olive oil in a nonstick skillet over medium heat.
  • Add diced Roma tomatoes and cook for 1–2 minutes until slightly softened.
  • Stir in most of the chopped parsley.
  • Pour the beaten eggs over the tomatoes.
  • Allow the eggs to sit for about 15 seconds before gently folding with a spatula.
  • Continue stirring gently until soft curds form, about 2–3 minutes.
  • Remove from heat while still slightly creamy.
  • Serve immediately with lemon Greek yogurt on the side. Garnish with remaining parsley and freshly cracked black pepper.

Notes

Roma tomatoes are less watery, making them ideal for scrambled eggs.
Add spinach for extra vegetables.
Crumbled feta creates an authentic Mediterranean flavor.
Greek yogurt can also be mixed directly into the eggs for extra creaminess.
Best enjoyed immediately after cooking.