Delectable Keto Turkish Breakfast: A Flavorful and Nutritious Start to Your Day

Allergens

Eggs

Ingredients

• 4 large eggs
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1/2 green bell pepper, diced
• 1/2 cup kalamata olives, pitted
• 4 slices sugar
• free crusty bread
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Preheat a non stick skillet over medium heat. Add olive oil and swirl to coat the pan.
2. Crack eggs into a bowl and whisk well. Season with salt and pepper.
3. Pour whisked eggs into the heated skillet, stir gently until the omelette begins to set. Sprinkle cumin on top of the egg mixture.
4. Cook for 2 3 minutes or until the edges are set but the center is still slightly runny. Fold the omelette in half and cook for an additional minute. Remove from heat and transfer to a plate.
5. In a separate pan, sauté cherry tomatoes, red onion, and green bell pepper until softened and fragrant. Add olives and continue cooking for another 1 2 minutes. Season with salt and pepper to taste.
6. Serve the omelette alongside the sautéed vegetables and sugar free bread, garnished with chopped parsley.

Chef’s Insight

The cumin adds a subtle, earthy note to the eggs, enhancing the flavors while staying true to Turkish breakfast traditions.

Notes

This recipe is perfect for a lazy Sunday brunch or a special occasion.