Dice the bell pepper into small, uniform pieces and thinly slice the scallion, keeping the white and green parts separate if desired. Pit the kalamata olives if not already done, and chop the fresh basil. Crumble the feta cheese into bite-sized pieces. Having everything prepped and ready ensures you won't be scrambling while the eggs cook—this is especially important since eggs cook quickly and won't wait for you!

Crack the eggs into a bowl and beat them well until the whites and yolks are fully incorporated. Add the crumbled feta, diced bell pepper, sliced scallion, olives, and a generous pinch of black pepper. Stir gently to combine, being careful not to crush the feta or olives too much—you want distinct flavor and texture bites throughout the finished dish.

Heat the olive oil in a non-stick skillet or small pan over medium heat until shimmering, about 1 minute. Pour in the egg mixture and let it sit undisturbed for about 1-2 minutes so the bottom starts to set. Then gently scramble the eggs, stirring frequently and pushing them around the pan for another 2-3 minutes until they're just set but still slightly creamy. I like to stop cooking just before the eggs look fully done—they'll continue cooking slightly from residual heat and stay wonderfully soft. Transfer to a serving bowl and top with the fresh chopped basil.