Delectable Greek Paleo Breakfast Platter: Aromatic Feta-Stuffed Omelette with Succulent Grilled Tomatoes and Crispy Bacon

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 4 large organic eggs
• 1/2 cup crumbled feta cheese
• 3 ripe vine
• ripened tomatoes
• 6 strips of nitrate
• free bacon
• 2 tbsp extra virgin olive oil
• Freshly ground black pepper, to taste
• Sea salt, to taste
• 1/4 cup fresh dill, chopped
• 1/4 cup Kalamata olives, pitted and sliced

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk together eggs, feta cheese, and a pinch of black pepper and salt.
3. Heat 1 tbsp olive oil in an oven safe non stick skillet over medium heat. Pour the egg mixture into the skillet and cook until almost set. Transfer the skillet to the preheated oven and bake for 5 minutes or until fully cooked. Remove from the oven and let it rest for a few minutes before cutting into two halves.
4. Wrap bacon strips in foil and place on a baking sheet. Bake in the preheated oven for 20 25 minutes or until crispy. Remove and set aside.
5. Slice tomatoes into thick rounds, brush with remaining olive oil, season with salt, and grill over medium heat for about 3 minutes per side or until tender and slightly charred.
6. To plate, place a halved omelette on one side of the dish, arrange grilled tomatoes in the center, and add crispy bacon strips alongside. Sprinkle with fresh dill and garnish with Kalamata olives.

Chef’s Insight

Experiment with different herbs like oregano or basil for added flavor. - Use goat cheese as an alternative to feta for a creamier texture.

Notes

Serve with freshly squeezed orange juice or green smoothies for a complete breakfast experience.