Mediterranean Breakfast

VegetarianDairy
Be the first to rate this recipe

Ingredients

  • 1/2 cup water packed artichoke heart
  • 1/2 cup chopped ripe plum tomato ⓘ
  • 4 -6 tablespoons torn fresh basil leaves ⓘ
  • 1/4 cup crumbled feta cheese
  • 1 teaspoon lemon juice ⓘ
  • 6 eggs ⓘ
  • 2 whole pita pocket bread rounds ⓘ

Instructions

  1. Mix the first five items in a bowl.
  2. In a seperate bowl beat the eggs until they are a pale yellow color.
  3. Mix eggs and prior items together.
  4. Scramble mixture over medium heat.
  5. Place egg mixture in pita halves.
  6. Spice up with pepper and some hot sauce.
  7. Enjoy.

Nutrition & Diet Analysis (per serving)

181 kcal 9% DV
Protein Fat Carbs

Macronutrients

Protein 6.2g 12% DV
Total Fat 7.2g 9% DV
Carbs 23.7g 9% DV
Fiber 0.4g 1% DV
Sugar 0.4g 1% DV

Electrolytes

Sodium 363.8mg 16% DV
Potassium 252.3mg 5% DV
Cholesterol 86.8mg 29% DV

Vitamins & Minerals

Vitamin A 113mcg 13% DV
Vitamin C 4.6mg 5% DV
Vitamin D 0.1mcg 1% DV
Calcium 229mg 18% DV
Iron 1.5mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

lemon juice egg water basil feta cheese

You May Also Like

🥦

Party Eggnog

VegetarianDairy
394 kcal 7.1g protein
🥦

Fruit Parfait

VegetarianDairy
103 kcal 1.6g protein
🥗

Single Crust

VeganVegetarian
326 kcal 3.1g protein
🥦

Hickory Nut Macaroons

Vegetarian
438 kcal 22.6g protein
🥗

Peppery Dip With Vegetables

VeganVegetarian
571 kcal 15g protein
🥦

Date Nut Rocks

VegetarianDairy
961 kcal 11.6g protein
Vegetarian recipes → Dairy recipes → All recipes →