Rinse and chop the cherry tomatoes, bell peppers, and red onion into small, even pieces and set aside.

Crack the eggs into a medium bowl, add the salt and black pepper, and whisk until smooth and slightly frothy.

Heat the olive oil in a nonstick skillet over medium heat until it shimmers.

Add the red onion and sauté for 2 minutes until translucent and fragrant.

Stir in the bell peppers and cook for 3 to 4 minutes until slightly softened and lightly colored.

Add the cherry tomatoes and cook for 1 to 2 minutes until they begin to soften and release some juices.

Reduce the heat to low, then pour the beaten eggs evenly over the vegetables in the skillet.

Using a silicone spatula, gently push the eggs from the edges toward the center, scraping the bottom of the skillet continuously for 2 to 3 minutes until the eggs form soft curds and look just set and slightly glossy.

Remove the skillet from the heat and immediately sprinkle the feta and fresh herbs evenly over the eggs.

Drizzle with hot sauce or lemon juice if using, then serve the scrambled eggs hot, divided between two plates.