Greek Keto Breakfast Bowl

Allergens

Eggs, Dairy (optional feta cheese)

Ingredients

• 1 cup cherry tomatoes, halved 1 small cucumber, chopped 2 cups baby spinach, packed 4 large eggs 1/3 cup Kalamata olives, pitted 1/2 cup crumbled feta cheese (optional) 1/2 cup avocado, sliced 1 tbsp fresh dill, chopped 1 tbsp fresh parsley, chopped 2 tbsp extra virgin olive oil Salt and pepper, to taste

Instructions

1. In a large bowl, combine cherry tomatoes, cucumber, spinach, Kalamata olives, and dill.
2. Gently toss with 1 tablespoon of olive oil, salt, and pepper to taste.
3. Heat a non stick pan over medium heat and add the remaining olive oil.
4. Crack the eggs into the pan and cook to your preferred style (over easy, sunny side up, etc.).
5. Season with salt and pepper, then transfer cooked eggs onto the salad.
6. Top with crumbled feta cheese (if using), sliced avocado, and chopped parsley.

Chef’s Insight

The combination of flavors and textures in this dish creates a satisfying and nourishing breakfast that supports a ketogenic lifestyle.

Notes

This recipe is easily customizable to suit individual dietary needs and preferences.