In a bowl, whisk the eggs with chopped basil, salt and pepper.

Heat the oil in a small skillet, add the onion wedges and cherry tomatoes and stir fry for about 4 minutes until they start to brown on the edges.

Turn the heat down, add the olives and the eggs. Place a lid and cook for about 8 minutes, or until the eggs are cooked through.

Crumble feta cheese on top and garnish with fresh basil leaves.