Energizing Australian Keto Breakfast Bowl
This recipe is perfect for those looking for a delicious and healthy breakfast option that fits within the ketogenic diet. It is full of vibrant colors and flavors, ensuring you start your day feeling refreshed and rejuvenated.
Allergens
Eggs, Dairy (Feta Cheese)
Ingredients
- 1 cup cherry tomatoes, halved 2 avocados, peeled, pitted, and diced 4 cups mixed baby spinach and kale 1/2 cup chopped fresh parsley 1/2 cup crumbled feta cheese 1/3 cup chopped walnuts 4 large free
- range eggs Salt and pepper, to taste Olive oil, for drizzling
Instructions
- In a large bowl, combine the cherry tomatoes, avocados, mixed baby spinach and kale, parsley, feta cheese, and walnuts. Season with salt and pepper, and give everything a gentle toss to mix well.
- Heat a non stick pan over medium heat. Add a drizzle of olive oil, then crack the eggs into the pan. Cook for 3 4 minutes or until the whites are set but the yolks remain runny. Carefully slide the cooked eggs onto each portion of the salad.
- Serve immediately and enjoy this energizing Australian Keto breakfast bowl!
Chef’s Insight
Use a variety of colors in your vegetables for a visually appealing dish that reflects the energy and renewal you will feel after enjoying this meal.
Notes
Be sure to use fresh, ripe ingredients for the best flavor and nutritional benefits.