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1. 1
   Heat olive oil in a 10-inch skillet over medium heat. Add in onion, pepper, dried oregano, and red pepper flakes. Cook, stirring frequently until vegetables are softened for about 7-8 minutes.
2. 2
   Stir in the tomatoes (with their juices), salt, and pepper. Sauté for 2-3 minutes or until tomatoes are heated through.
3. 3
   Gently pour the lightly beaten eggs into the skillet and cook, stirring frequently, until eggs are just barely set yet still soft, about 2-3 minutes.
4. 4
   Immediately sprinkle it with chopped parsley and crumbled feta cheese, if using. Serve with crusty bread on the side.