“Greek Vegetarian Paradise: A Mouthwatering Breakfast Feast”

Allergens

Dairy, Eggs

Ingredients

• 1 cup Greek yogurt (vegetarian)
• 2 cups crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 slices whole grain pita bread, toasted
• 2 large eggs
• Salt and pepper, to taste

Instructions

1. Preheat a non stick pan over medium heat. In a small bowl, whisk the Greek yogurt with the ground cinnamon and nutmeg until well combined. Set aside.
2. Lightly grease the pan with olive oil. Crack the eggs into the pan, season with salt and pepper, and cook until desired doneness is reached. Keep warm.
3. On a serving plate, spread a generous layer of the yogurt mixture, creating a smooth base for the dish.
4. Arrange the crumbled feta cheese on top of the yogurt mixture. Scatter cherry tomatoes and kalamata olives evenly over the feta.
5. Sprinkle the fresh dill and parsley generously on top, adding a burst of color and aroma.
6. Place the toasted pita bread slices alongside the main dish, creating an appealing contrast.
7. Carefully place the cooked eggs on top of the feta cheese, allowing them to rest gently atop the other ingredients.
8. Drizzle the remaining extra virgin olive oil over the entire dish for added richness and shine.
9. Serve immediately, garnishing with additional fresh herbs if desired.

Chef’s Insight

The blend of flavors in this dish creates a perfect balance between tangy, salty, and sweet elements, ensuring a memorable breakfast experience.

Notes

The dish can be easily scaled up to serve more guests.