Turkish-Style Fit Breakfast Plate

By choosing boiled eggs and low-fat white cheese instead of processed meats and high-fat cheeses, you transform your breakfast into a high-protein, fiber-rich, and low-saturated-fat powerhouse.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 2 large eggs · 143 kcal in the whole recipe
• 50g low-fat white cheese (feta) · 130 kcal in the whole recipe
• 1 medium cucumber, sliced · 10 kcal in the whole recipe
• 1 medium tomato, sliced · 27 kcal in the whole recipe
• 5 black olives · 17 kcal in the whole recipe
• 1 slice of whole wheat bread · 75 kcal in the whole recipe
• A handful of fresh parsley and mint · 5 kcal in the whole recipe
• 1 teaspoon extra virgin olive oil · 45 kcal in the whole recipe
• A pinch of salt, black pepper, and dried oregano

Method

1. Place the eggs in a small saucepan and cover with cold water. Once the water comes to a boil, lower the heat and simmer for 8-9 minutes to hard-boil. Transfer to cold water, peel, and slice in half lengthwise.

   

2. Wash the tomato and cucumber thoroughly, then slice them into rounds or half-moons.

   

3. Arrange the boiled eggs, low-fat white cheese, sliced vegetables, black olives, and fresh herbs neatly on a large serving plate.

   

4. Drizzle the extra virgin olive oil over the vegetables, sprinkle with salt, black pepper, and oregano, and serve alongside a slice of toasted whole wheat bread.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.