Are you looking for a quick Mediterranean Diet breakfast recipe that is packed with protein? Start your morning with tasty Eggs And Tomatoes, The Cretan Way. This delicious breakfast features some of the healthiest of Mediterranean ingredients. And it’s both mellow and comforting. This open-faced omelet would go very well served atop a piece of sourdough bread. You can add garnishes of you favorite herbs to add brightness to the flavor. Feel free to consider this dish for brunch, lunch or dinner with a Greek salad.
Photo Credit: Christine Dutton
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Eggs with Tomatoes, Olives and Feta (Greek island of Crete)
Ingredients
- 3 ripe tomatoes, diced
- 2 tbsp. extra virgin olive oil
- 10 Greek olives, pitted and sliced
- 4 eggs
- 1 cup grated feta cheese
- Salt and pepper to taste
Instructions
- Saute the tomatoes in olive oil for 10 minutes in a large frying pan.
- Add the olives and cook for 5 more minutes.
- In a small bowl, beat the eggs and add to frying pan. Cook eggs on medium-high until they begin to set.
- Add feta cheese. Cook to desired consistency. Salt and pepper to taste.
Nutrition
Calories: 517kcalCarbohydrates: 12gProtein: 24gFat: 43gSaturated Fat: 16gTrans Fat: 1gCholesterol: 394mgSodium: 1283mgPotassium: 614mgFiber: 3gSugar: 8gVitamin A: 2407IUVitamin C: 25mgCalcium: 448mgIron: 3mg
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About the Author: Koula Barydakis
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.
I’m addicted to this! I love it!