Vibrant Mediterranean Keto Breakfast Bowl

Allergens

Eggs

Ingredients

• 4 large eggs 8 cherry tomatoes, halved 1 ripe avocado, sliced 2 cups mixed greens (spinach, arugula, kale) 1/4 cup Kalamata olives, pitted 2 tablespoons fresh basil, chopped 2 tablespoons extra
• virgin olive oil Salt and pepper, to taste

Instructions

1. In a non stick skillet, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks remain runny, about 3 minutes. Remove from heat and season with salt and pepper.
2. Arrange mixed greens on a large serving platter or individual plates. Top with halved cherry tomatoes, sliced avocado, cooked eggs, and Kalamata olives.
3. Drizzle the remaining olive oil over the bowl and sprinkle with fresh basil. Season with salt and pepper to taste.

Chef’s Insight

This dish is perfect for those following a ketogenic diet or seeking a protein-packed breakfast option.

Notes

Adjust seasonings to taste.