Step 1

Heat olive oil in a 10-inch skillet over medium heat. Add in onion, pepper, dried oregano, and red pepper flakes. Cook, stirring frequently until vegetables are softened for about 7-8 minutes.

Step 2

Stir in the tomatoes (with their juices), salt, and pepper. Sauté for 2-3 minutes or until tomatoes are heated through.

Step 3

Gently pour the lightly beaten eggs into the skillet and cook, stirring frequently, until eggs are just barely set yet still soft, about 2-3 minutes.

Step 4

Immediately sprinkle it with chopped parsley and crumbled feta cheese, if using. Serve with crusty bread on the side.