Savory Greek Feta & Egg Scramble with Whole Wheat Toast & Berry Compote
A protein-rich Greek-inspired breakfast featuring fluffy scrambled eggs with crumbled feta cheese, fresh herbs, and a quick warm berry compote served alongside whole wheat toast. High in protein and satisfying, with authentic Mediterranean flavors enhanced by toasted almonds infused with oregano.
- Greek cuisine
- high-protein
- no-protein-powder
- vegetarian
kcal449
Protein21g
Carbs43g
Fat21g
Ingredients
- Eggs2 piece
- Feta cheese (crumbled)20 g
- Whole wheat bread50 g
- Mixed fresh berries (blueberries, strawberries, raspberries)100 g
- Sliced almonds8 g
- Raw honey0.5 tbsp
- Fresh dill5 g
- Fresh parsley5 g
- Extra virgin olive oil0.5 tsp
- Dried oregano0.25 tsp
- Salt0.25 tsp
- Black pepper0.1 tsp
Instructions
- 1Dice the feta cheese into small cubes.
- 2Chop the fresh dill and parsley finely.
- 3Combine the mixed berries in a small bowl.
- 4Crack the eggs into a bowl and whisk together with salt and black pepper.
- 5Toast the bread until golden brown and set aside.
- 6Heat the olive oil in a small skillet over medium-low heat. Add the sliced almonds and a pinch of dried oregano, toasting for 1–2 minutes until fragrant. Transfer to a plate.
- 7In a non-stick skillet, heat a small amount of cooking spray or residual oil over medium heat.
- 8Pour the whisked eggs into the skillet and scramble gently for 2–3 minutes until soft curds begin to form.
- 9Add the diced feta and fresh herbs, continuing to fold gently for another 1–2 minutes until eggs are set but still creamy.
- 10Meanwhile, warm the berries in a small saucepan over low heat for 1–2 minutes; stir in the honey.
- 11Plate the scrambled eggs, place the toasted bread on the side, and top the toast lightly with the warm berry compote.
- 12Sprinkle the toasted oregano-almonds over the top and serve immediately.