Begin by preparing all your ingredients: dice the bell pepper, slice the scallions, pit the olives, crumble the feta cheese, and finely chop the fresh basil.

Crack the large eggs into a mixing bowl and whisk them vigorously until the yolks and whites are fully combined.

Gently fold the feta cheese, bell pepper, scallions, pitted olives, and black pepper into the beaten eggs.

Heat olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and let it sit without stirring for 1-2 minutes.

When the edges start to set, gently scramble the eggs and cook for another 2-3 minutes until soft and creamy.

Remove from heat when eggs are slightly undercooked, serve garnished with fresh basil.