Heat a skillet over medium to medium high heat with 1 tablespoon of olive oil. Add cherry tomatoes and minced garlic and pan fry until caramelized 3-4 minutes.

While the tomatoes are cooking, in a small bowl whisk the egg whites until they begin to look frothy. Just before cooking season with salt and pepper. To the skillet, add the remaining tablespoon of olive oil. Pour in the eggs. Reduce heat to low to low-medium.

Let the eggs sit until the sides start to cook. Gently move the cooked egg from the sides to the middle and let the uncooked egg redistribute to the sides. Once the sides cook up again gently move toward the middle. Repeat until most of the eggs are cooked and gathered in the middle. Add feta cheese. Gently fold to make sure the eggs are cooked through without overcooking them.

Remove from heat, serve warm, garnish with more feta, salt and pepper, and parsley.