Begin by rinsing the cherry tomatoes, bell peppers, and red onion under cold water. Chop the cherry tomatoes in half, dice the bell peppers into small pieces, and finely slice the red onion.

In a non-stick skillet, heat 2 tablespoons of olive oil over medium heat for about 1 minute, until it shimmers slightly.

Add the diced red onions to the skillet and sauté them for approximately 2 minutes, stirring occasionally until they become translucent.

Incorporate the chopped bell peppers into the skillet and cook for 3-4 minutes until softened and brightened in color.

Add the halved cherry tomatoes to the mixture and cook for about 1-2 minutes until warmed through.

In a separate bowl, crack 4 eggs and season them with a pinch of salt and black pepper. Beat them vigorously until the mixture is uniform.

Pour the beaten eggs into the skillet with the sautéed vegetables. Stir gently over low heat for 2-3 minutes until just set.

Once the eggs are just set, remove from heat. Crumble feta cheese on top along with freshly chopped herbs and serve immediately.