#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
15 min
cook time
30 min
ready time
45 min
Mediterranean Keto Eggs with Mushrooms and Peppers
The Mediterranean Keto diet is an easy way to get all the health benefits and lovely flavors of the Mediterranean diet while staying within your carb limits. This easy recipe is a fantastic breakfast or light dinner option and can be served alongside your favorite Keto-friendly bread or low-carb vegetable salad. This meal is full of proteins and healthy fats and will keep you full for hours. Feel free to add your favorite fresh or dried herbs and adjust the seasoning according to your taste. This simple recipe is best served warm.
What is the Mediterranean Keto diet?
The Mediterranean Keto diet uses low-carb and Keto-friendly foods that are usually a part of the Mediterranean diet. It is a fantastic opportunity to try some of the traditional Mediterranean meals while staying within your daily carb limits.
How to store the leftovers?
If you have some leftovers, the good idea is to pour some Greek yogurt or sour cream over everything and refrigerate for up to 24 hours. This will give you an entirely new but equally fantastic meal the next day. You can also add a pinch of garlic powder right before serving. This, however, should be served cold.
Can I use some other peppers?
Of course, any type of pepper would work for this recipe. You can also replace them with fresh asparagus.
Net Carbs
4 g
Fiber
1.4 g
Total Carbs
6 g
Protein
8.1 g
Fats
11.7 g
157 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Egg
4 medium
Extra virgin olive oil
2 tbsp
Mushrooms
10 oz
Onion
1 medium - 2 1/2" diameter
Jalapeno peppers, raw
2 regular - approx 2" long
Parsley
1 tbsp, chopped
Salt
0.5 tsp
Black pepper
0.25 tsp
Recipe Steps
steps 4
45 min
Step 1
Finely chop the onion. Slice the peppers and remove the seeds. Heat the olive oil in a large frying pan over medium heat. Add the onions and pepper. Season with salt and pepper and cook for 10 minutes, stirring occasionally.Step 2
Place the mushrooms with the stem side down on the cutting board. Slice across the mushroom to your desired thickness. Finely chop the parsley. Add the mushrooms, parsley, and dried thyme to the pan. Continue to cook for another 12-15 minutes. Stir occasionally.Step 3
Crack the eggs into the pan. Cover with the lid and cook until set. Optionally, season with some more salt or pepper to taste and garnish with some more parsley.Step 4
Serve the eggs immediately with your favorite Keto-friendly bread. It pairs perfectly with a fresh vegetable salad or Greek yogurt. Optionally, add some red pepper flakes for some extra flavor. Enjoy!
Comments
LizPepper a year ago
This was OK. A good way to add veggies to breakfast, but not my favorite.
Carrie a year ago
This was great! I cooked the veggies as written, adding 1 teaspoon of Lebanese spice mix: https://feelgoodfoodie.net/recipe/how-to-make-7-spice/ I then divided the veggies into 4 portions. I froze three of them and used one to complete the egg dish. I also added some crumbled feta on top (adding it to my meal plan for the macro count). When I want to make another meal, I'll thaw the veggies and warm then with 2 fried eggs.