Description
A quick and satisfying Mediterranean breakfast bowl featuring eggs, feta, olives, and fresh vegetables, perfect for busy mornings or relaxed brunches.
Ingredients
Scale
- 1.5 tsp olive oil (or avocado oil)
- 2 large eggs
- 4 tbsp feta cheese, crumbled
- 1 handful kalamata olives, pitted and halved
- 1/2 bell pepper, diced
- 1/2 scallion, thinly sliced
- 1 tbsp fresh basil, chopped
- Black pepper, freshly cracked
Instructions
- Heat a small nonstick skillet over medium-low and add olive oil.
- Add the diced bell pepper and sauté for 2–3 minutes until softened.
- Move the pepper to one side, crack both eggs into the pan, and cook to your preference (3–4 minutes for runny yolks or stir for soft-scrambled eggs).
- In the last 30 seconds of cooking, sprinkle crumbled feta over the eggs to warm it through.
- Slide the eggs and pepper onto a bowl or plate. Scatter halved olives, sliced scallion, and chopped basil on top.
- Finish with a grind of black pepper and serve immediately.
Notes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 370mg
Keywords: Mediterranean Breakfast Bowls