Mediterranean Egg Plate with Fresh Veggies & Cream Cheese
Enjoy the vibrant flavors of the Mediterranean with this delightful Mediterranean Egg Plate featuring Fresh Veggies and Cream Cheese. This quick and nutritious dish is perfect for breakfast, a light lunch, or a satisfying snack. Packed with protein from boiled eggs and loaded with fresh veggies, it’s not only visually stunning but also a wholesome meal option. In just 15 minutes, you can create a colorful plate that’s as tasty as it is appealing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 3 boiled eggs
- 1 cup cucumber sticks
- 1 cup cherry tomatoes, halved
- 2 tbsp sliced green olives
- 2 tbsp cream cheese or labneh
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in a pot of water and bring to a boil over medium heat. Cook for 8-10 minutes based on your desired yolk firmness. Cool in cold water, peel, and halve.
- Prepare the vegetables: Cut cucumbers into sticks and slice cherry tomatoes in half.
- Assemble the plate: Arrange egg halves, cucumber sticks, halved tomatoes, and green olives on a serving plate. Add dollops of cream cheese or labneh.
- Season & serve: Sprinkle with salt and pepper before enjoying.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 370mg