Start by rinsing your cherry tomatoes, bell peppers, and red onion under cool water. Dice them into bite-sized pieces.

In a non-stick skillet, heat 1-2 tablespoons of olive oil over medium heat until it shimmers.

Add the diced red onion to the skillet and sauté for about 2 minutes, stirring frequently.

Toss in your chopped bell peppers. Cook for about 3-4 minutes, stirring occasionally.

Stir in the diced cherry tomatoes and let them cook for 1-2 minutes.

In a medium bowl, crack and beat 4-6 eggs. Add a pinch of salt and black pepper, whisking until fluffy.

Pour the beaten eggs into the skillet, reducing the heat to low. Stir gently for 2-3 minutes.

Once the eggs are just set but still slightly runny, remove from heat. Crumble feta cheese over the top and sprinkle with fresh herbs.