Rinse and prep your vegetables. Halve the cherry tomatoes, dice the bell peppers into small even pieces, and finely slice the red onion. Having everything ready before you turn on the heat makes the cooking process smooth.

Heat the olive oil in a non-stick skillet over medium heat for about 1 minute until it shimmers. Add the sliced red onion and cook for 2 minutes, stirring occasionally, until softened and fragrant.

Add the diced bell peppers and cook for 3 to 4 minutes, stirring frequently, until softened and brightened in color.

Toss in the halved cherry tomatoes and cook for 1 to 1.5 minutes until warmed through and just starting to release their juices. They should hold their shape.

Crack the eggs into a bowl, season with salt and black pepper, and beat vigorously until uniform and slightly frothy. For best results, let eggs sit at room temperature for 10 minutes before cooking.

Pour the beaten eggs over the sauteed vegetables. Reduce heat to low and gently stir with a spatula every few seconds for 2 to 3 minutes until just set but still slightly soft. Pull them off the heat while they still look slightly underdone as they continue cooking from residual heat.

Remove from heat. Crumble feta on top, sprinkle with fresh parsley or basil, and drizzle with hot sauce or lemon juice if desired. Serve immediately.