Mediterranean Eggs Breakfast Bowl for a Flavor-Packed Morning

This Mediterranean Eggs Breakfast Bowl is a vibrant, nutritious, and customizable breakfast option that's low-carb and gluten-free.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2 bowls

Course: Breakfast

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggs

4 large Eggs Fresh for best flavor and texture
100 grams Feta Cheese Can substitute with goat cheese

For the Salsa

1 cup Tomatoes Any variety like cherry or Roma
0.5 cup Olives Substitute with capers if desired
1 whole Avocado Can use Greek yogurt as a lighter substitute

For Fresh Vegetables

1 cup Fresh Vegetables Customize with favorites like spinach or bell peppers

Equipment

skillet
Mixing Bowl

Method

Preparation

In a bowl, combine diced avocado, tomatoes, and olives. Mix until the ingredients are evenly distributed.
In a skillet, heat a splash of olive oil over medium heat. Whisk the eggs with a pinch of salt and pepper, then pour into the pan. Cook gently, stirring occasionally, until the eggs are softly scrambled and slightly set, around 2-3 minutes.
Plate the warm scrambled eggs beautifully, then generously top them with the avocado tomato salsa. Enjoy immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 22gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 350mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 220mgIron: 2mg

Notes

Optional: Garnish with fresh herbs like parsley or basil for an extra burst of flavor. Store leftovers in an airtight container in the fridge for up to 1 day.

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