Greek Breakfast Plate
Estimate, per serving
- Cal
- 498
- Protein
- 31.2g
- Carbs
- 33g
- Fat
- 27.1g
- Sodium
- 920mg
- Fiber
- 4.7g
Ingredients
- eggs
- 24 eggs
- tomatosliced
- 12 large
- green onioncut on bias into 1-2 inch pieces
- 36 -4 sprigs
- red onionthinly sliced
- 3 onion
- feta cheesechunked
- 4 1/2 to 1/2 cup
- kalamata olives
- 3 cup
- breadtoasted
- 12 slice
- Greek yogurtplain, full-fat
- 4 cup
- extra-virgin olive oil
- to taste
- salt
- to taste
- dried oregano
- to taste
- lemon
- 12 wedge
Method
- 01Assemble plate with tomato slices, green onions, red onion, feta chunks, olives, toasted bread, and Greek yogurt. Set aside.
- 02Coat a frying pan with olive oil and heat over medium. Crack eggs into pan and cook to desired doneness, spooning hot oil over them as they cook.
- 03Toast bread while eggs cook.
- 04Transfer eggs to plate with slotted spoon. Drizzle remaining pan oil over tomatoes, feta, and yogurt. Season with lemon squeeze, salt, and oregano.
Fits
- Vegetarian
- Pescatarian