Keto Greek Brunch: Rejuvenate Body & Spirit

Discover this rejuvenating and energizing Keto Greek brunch recipe, perfect for those seeking a healthy, low-carb start to their day.

Time: Prep Time: 15 minutes Cook Time: 7 minutes Total Time: 22 minutes

Servings: 4

Difficulty: Intermediate

Cuisine: Greek, Keto

Allergens

Eggs, Dairy (Feta)

4 Servings 8 large eggs 1 cup cherry tomatoes, halved 1 cup fresh spinach, chopped 2 cups arugula, chopped 1 avocado, sliced 1/2 cup Kalamata olives, pitted 4 oz. feta cheese, crumbled 1 tbsp extra virgin olive oil Salt and pepper, to taste

Preheat a large non stick skillet over medium heat. Add the eggs and scramble until just cooked through. Season with salt and pepper. Set aside.
In a large bowl, combine the cherry tomatoes, fresh spinach, arugula, avocado, Kalamata olives, and crumbled feta cheese. Drizzle with extra virgin olive oil and season with salt and pepper. Toss until well combined.
To serve, divide the scrambled eggs among four plates and top each with the salad mixture. Enjoy your energizing Keto Greek brunch!

Adding a squeeze of lemon juice over the salad will enhance the flavors and provide an extra burst of vitamin C.

This recipe is suitable for those following a low-carb, ketogenic diet.

For a dairy-free version, use dairy-free feta cheese or omit it.

This recipe can be prepared as a salad without the eggs for a lighter option.

The eggs can be cooked in an oven or air fryer instead of on the stovetop.

Store leftover cooked eggs and salad separately in airtight containers in the refrigerator for up to 3 days.

Eggs will keep for about 5-6 days in the refrigerator, while other ingredients have varying shelf lives based on their freshness when purchased.

Arrange the salad ingredients in a circle around the scrambled eggs on the plate for an eye-catching presentation.

(per serving): Calories: 345, Fat: 27g, Protein: 16g, Carbohydrates: 8g, Fiber: 4g, Sugar: 3g, Net Carbs: 4g