“Authentic Greek Keto Breakfast: A Flavorful Symphony of Low-Carb Delights”

Allergens

Dairy (Feta Cheese), Eggs

Ingredients

• 1. 2 large eggs 2. 1 cup cherry tomatoes, halved 3. 1/2 cup feta cheese, crumbled 4. 2 slices gluten
• free bread (e.g., sourdough) 5. 2 tablespoons olive oil 6. 1/2 teaspoon dried oregano 7. Salt and pepper, to taste 8. Optional: fresh basil leaves for garnish

Instructions

1. In a small bowl, whisk the eggs with a pinch of salt and pepper. Set aside.
2. Heat 1 tablespoon of olive oil in a non stick pan over medium heat. Add the cherry tomatoes and cook until they start to soften and release their juices, about 3 minutes.
3. Stir in the dried oregano and cook for an additional minute. Remove from heat and set aside.
4. In a separate pan, toast the gluten free bread slices with the remaining olive oil until golden brown.
5. Pour the whisked eggs into the pan with the tomatoes, stirring gently to combine. Cook over low heat until the eggs are just set but still soft, about 3 minutes.
6. Place the toasted bread on a serving plate and top with the egg and tomato mixture. Crumble the feta cheese over the top and garnish with fresh basil leaves if desired.

Chef’s Insight

The key to this recipe is balancing flavors and creating a beautiful visual appeal. Experiment with different herbs or spices to suit your taste.

Notes

Ensure you use gluten-free bread that fits within your keto macros to maintain the intended low-carb focus.