Place the olive oil and butter in a medium non-stick skillet or frying pan over medium heat. Allow the butter to melt completely.

Introduce the sliced spring onions, chopped bell peppers, minced garlic, and dried oregano to the pan. Sauté for about 2-3 minutes, stirring occasionally, until the vegetables begin to soften.

Lower the heat slightly to medium-low. Crack the eggs directly into the skillet (or whisk lightly in a bowl beforehand, if preferred). Immediately scatter the quartered cherry tomatoes, sliced olives, capers, crumbled feta, a pinch of optional red pepper flakes, and a generous grinding of black pepper over the eggs.

Using a spatula, gently break the egg yolks and stir the mixture continuously but slowly. Combine the ingredients evenly while allowing the eggs to cook. Continue cooking for 4-6 minutes, adjusting time based on your preferred egg consistency (slightly runny or fully set).

During the final minute of cooking, incorporate the chopped fresh parsley, stirring it through the scramble.

Remove the skillet from the heat. Serve the Mediterranean Feta Scramble promptly, portioned onto plates. Accompany with toasted bread on the side, if desired.