Fluffy Scrambled Eggs with Feta and Tomatoes

Fluffy scrambled eggs with feta cheese, red peppers, tomatoes and parsley. The ultimate rich dinner/lunch that is ready in about 30 minutes. It’s also vegetarian and extra easy.

These scrambled eggs are one of those meals that my husband can eat every week. In Bulgarian, they are called ‘Mish-Mash’, meaning you just combine everything, stir & voila meal is done. They are so easy to prepare, take no more than 30 minutes from start to finish. Perfect as a light dinner on a busy day. They are perfect for lunch boxes or enjoyed cold-ish too. My recipe traditionally uses roasted red peppers & canned tomatoes, but you can use fresh as well.


I try to prepare my meals with clean ingredients that are bought on the farmers market (or labeled organic). It makes all the difference in taste in my opinion.

  • Eggs, medium to large – preferably organic
  • Olive oil – preferably extra virgin
  • Red onion, cut in halves – or white onions as they have a more mild slightly sweet taste.
  • Roasted red peppers (or fresh), diced – I use homemade roasted red peppers (like these)
  • Can tomatoes – or use fresh
  • Parsley, minced
  • Crumbled feta cheese – or simply any type of white cheese.

HOW TO MAKE SCRAMBLED EGGS with Feta cheese and tomatoes

1st: Mince onions, red peppers and parsley. Stir frequently. Also, add a lid on top of the pan to preserve the juices. Then add peppers and canned tomatoes and let sauté for another 2-4 minutes.

2nd: Add parsley, crumbled feta and beaten eggs. Stir and let cook completely for another approx. 5 minutes.

Stir frequently to prevent from sticking to pan. Serve immediately.

Rustic Scrambled eggs with tomatoes, pepper and parsley.


Fluffy Scrambled Eggs with Feta and Tomatoes

The European Dish
Fluffy scrambled eggs with Feta cheese, tomatoes, peppers, onions and parsley. Ready in 30 minutes time, no stove needed.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Eastern, European
Servings 2 people


  • 4 Eggs Medium to large
  • 4 tbsp olive oil
  • 1 red onion, cut in halves
  • 5 roasted red peppers (or fresh) diced
  • 1 Can tomatoes (70 g)
  • 1/2 cup parsley minced
  • 1 cup crumbled feta cheese 1


  • Peel onion and cut in semi moons (halves). Place into a large cooking pan on the stove top and saute until brownish (medium to low heat). Use a lid and stir frequently.
  • Then chop roasted red bell peppers ( or use fresh) and add to the onion. Let saute for 4-5 min under a lid.
  • Next add tomatoes, minced parsley and crumbled feta cheese. Saute again for another 2-4 minutes. Stir as needed.
  • IN a small mixing bowl combine the eggs and beat well. Then add to the pan and stir until eggs are cooked (2-5 min). Serve warm.


Substitute roasted red peppers and tomatoes with fresh when in season. 
1 cup = 200 ml
Keyword fluffy, lunch, quick and easy dinner, vegetarian
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