Mediterranean Veggie & Egg Breakfast Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb
250 cal
12g protein
10g carbs
18g fat
per serving · estimated
Ingredients
- 2 large Eggs
- 1/2 cup Cherry Tomatoes
- 1 medium Zucchini
- 1/4 cup Kalamata Olives
- 1/2 cup crumbled Feta Cheese
- 1 tbsp Olive Oil
- 2 tablespoons chopped Fresh Parsley
- to taste Salt
- to taste Black Pepper
Method (tap to check — screen stays awake)
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add chopped zucchini and cook for about 5 minutes until tender.
- Add cherry tomatoes and olives to the skillet; cook for another 3-4 minutes until tomatoes soften.
- Create four small wells in the veggie mixture and crack an egg into each well.
- Cover the skillet and cook for 5-7 minutes until eggs are set to your liking.
- Sprinkle crumbled feta and chopped parsley over the top.
- 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.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.