Begin by rinsing and chopping the cherry tomatoes and bell peppers into uniform pieces for even cooking. Dice the red onion finely to ensure it blends seamlessly into the mix.

In a non-stick skillet, pour in a splash of olive oil and heat over medium heat until it shimmers.

Add the finely chopped red onion to the skillet, sautéing for approximately 2 minutes until translucent.

Toss the chopped bell peppers into the skillet, cooking for an additional 3-4 minutes until softened.

Mix in the halved cherry tomatoes, allowing them to cook for about 1-2 minutes until warmed.

In a separate bowl, crack open the eggs and whisk them with a pinch of salt and black pepper until combined.

Pour the egg mixture over the sautéed vegetables, stirring gently over low heat for 2-3 minutes until just set.

Remove from heat and crumble feta cheese over the top, garnishing with freshly chopped herbs.