Crack eggs into a bowl and whisk gently with a pinch of salt and black pepper.

Heat olive oil in a nonstick skillet over medium heat.

Add red onion and bell peppers and sauté until softened.

Stir in cherry tomatoes and cook briefly until just juicy.

Pour the beaten eggs into the skillet and let them set slightly.

Gently scramble the eggs, folding them over the vegetables.

When eggs are nearly cooked, sprinkle in feta cheese.

Remove from heat, finish with fresh herbs, and add hot sauce or lemon juice if desired.