Breakfast

Baked feta with tomatoes and olives

Name: Baked feta with tomatoes and olives
Total time: 30 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 7 oz Feta; 4 oz Cherry tomatoes; 1½ oz Black olives; 2 tbsp Olive oil; Dried oregano, a teaspoon; Black pepper, a good grind

Everything goes in one dish and the oven does the rest — and the feta softens rather than melting, so it stays a block you break into.

4gnet carbs

38gfat

17gprotein

426kcal

Per serving30 minServes 2

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Ingredients

For the whole dish · serves 2

Feta7 oz
Cherry tomatoes4 oz
Black olives1½ oz
Olive oil2 tbsp
Dried oreganoa teaspoon
Black peppera good grind

Method

6 steps · 30 minutes

Heat the oven to 400F. Use block feta in brine, not the pre-crumbled kind — crumbled, it dries to chalk in the oven.
Sit the block whole in a small dish and scatter the halved tomatoes and olives around it, not on it.
Trickle the oil over everything and scatter the oregano.
Bake 20 minutes, until the tomatoes have burst and the feta has taken color at the edges.
Add no salt at any point. Feta and olives together bring more than enough.
Crush the tomatoes into the oil with a fork and eat it all together while hot.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.