Mediterranean Egg Plate with Fresh Veggies & Cream Cheese
Mediterranean Egg Plate with Fresh Veggies & Cream Cheese is a vibrant, protein-packed dish that brings the flavors of the Mediterranean to your table in just 15 minutes. This delightful recipe features perfectly boiled eggs paired with refreshing cucumber sticks, juicy cherry tomatoes, and creamy cheese, making it an ideal choice for breakfast or a quick snack. The added richness of olives enhances the taste while keeping it nutritious and satisfying.
- 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 in a pot of water for 8-10 minutes until medium yolk consistency. Cool in cold water, peel, and slice in half.
- Cut cucumber into sticks and halve the cherry tomatoes.
- On a serving plate, arrange egg halves, cucumber sticks, and cherry tomatoes.
- Sprinkle olives on top and add dollops of cream cheese or labneh.
- Season with salt and pepper before serving fresh.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 440mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 370mg