Mediterranean Veggie & Egg Breakfast Bowl

Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 4 large Eggs
• 1 cup Cherry Tomatoes
• 1 medium Zucchini
• 1/2 cup Kalamata Olives
• 1/2 cup crumbled Feta Cheese
• 2 tablespoons Olive Oil
• 2 tablespoons chopped Fresh Parsley
• to taste Salt
• to taste Black Pepper

Method

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add chopped zucchini and cook for about 5 minutes until tender.
3. Add cherry tomatoes and olives to the skillet; cook for another 3-4 minutes until tomatoes soften.
4. Create four small wells in the veggie mixture and crack an egg into each well.
5. Cover the skillet and cook for 5-7 minutes until eggs are set to your liking.
6. Sprinkle crumbled feta and chopped parsley over the top.
7. Season with salt and pepper to taste, then serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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