What year is this?
Oh yeah, it’s the year of the Mediterranean Keto Greek Vegetarian Diet. Right!
Almost forgot for a sec.
SO now that we are on the same page of new food trends and you are aware…let’s talk about how you can basically make anything Mediterranean if you adhere to these very loose recommendations made by me and based on zero facts whatsoever. This will be super helpful once all of the 2019 Mediterranean Keto Greek Vegetarian recipes start hitting your newfeeds…which is soon….
- Add Feta or Goat Cheese. I’m pretty sure that’s Chapter 1: How To Eat Mediterranean(ish)
- Herb Everything into Oblivion. The Mediterranean actually covers a lot of territories, so basically, any herb x10 and you are halfway to being Alexis Bledel in Sisterhood of the Traveling Pants.
- Tons of Vegetation + Oily Goodness. A keto vegetarian’s dream come true. Take vegetables, add oil, serve with a bunch of olives and crusty flatbread (keto, obvi) and that’s pretty much all there is to it.
Okay so maybe I oversimplified it but all joking aside, I love anything that is inspired by the salty sea known as The Mediterranean. It’s based on the idea that veggies and good fats are healthy and I’m pretty sure wine is also a huge deal.
Maybe that’s what this omelette is missing? #BreakfastVeno
So simple it probably didn’t necessarily need to have a blog post
dedicated to it but we are on trend here!
Keeping true to the veggie-heavy nature of The Med, I give you the
prettiest tomatoes ever.
Fresh from the vines of Harris Teeter.
And for good measure, tomatoes that loved the sun a little too much.
Now it’s all about making an omelette and layering it with the goodness
that is Feta, Oregano, Basil, Flake Salt,
and Cracked Pepper.
I like to add a touch of olive oil to my egg pre-whipping.
It gives it a nice texture while meeting The Med requirements
of being oily.
- 3 Large Eggs*
- 1 tsp Olive Oil
- 2 oz Crumbled Feta
- 3-4 Cherry Tomatoes, halved
- 2 tbsp Sundried Tomatoes, chopped
- ½ tsp Dried Oregano
- ½ tsp Flaked Salt
- Fresh Cracked Pepper, to taste
- Fresh Basil-just a lot...as much as you can handle
- Beat the eggs and oil until smooth
- Heat a non-stick skillet over medium-low heat and pour in egg mixture.
- Once the egg begins to set on the edges (slow is key) add the toppings and cover with a lid to heat the cheese.
- Fold over or leave open-faced! Garnish with more salt and more basil if you are anything like me.
The main carbohydrate count comes from the tomatoes so adjust accordingly.