Step 1

Whisk eggs with garlic powder, salt, and pepper in a bowl. Set aside.

Step 2

Heat up a medium-sized pan on medium heat.  Add olive oil, or other oil of choice.

Step 3

Add halved tomatoes to the pan, stirring around occasionally for about 3 minutes.

Step 4

Add baby arugula to the pan and stir with tomatoes until leaves begin to wilt, about 2 minutes.

Step 5

Space cooked tomatoes and arugula evenly throughout the pan. Pour the whisked eggs overtop, ensuring that the entire pan is covered with egg.

Step 6

Sprinkle crumbled feta overtop of eggs and cover the pan with a lid. Reduce heat and allow to cook. The eggs should puff up and be cooked through when done, about 5 minutes.

Step 7

Once the eggs are done, remove pan from heat. Sprinkle freshly chopped basil leaves overtop. Feel free to finish with an extra drizzle of olive oil and black pepper.

Step 8

Slice into servings and enjoy hot!