Keto avocado and egg pan with melted feta

Keto avocado and egg pan with melted feta: creamy avocado, eggs, feta and cherry tomatoes from the pan – quick to make, hearty and with few carbs.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 550 kcal per serving
• Protein: 30 g
• Fat: 45 g
• Carbs: 12 g

Ingredients

• 4 organic eggs
• 1 avocado
• 100 g feta
• 150 g cherry tomatoes
• 1 tbsp olive oil

Method

You’ll need: frying pan · chopping board · knife

1. Dice the avocado and halve the cherry tomatoes. Crumble the feta.
2. Heat the olive oil in a frying pan and soften the cherry tomatoes briefly until they're soft and start to burst.
3. Crack the eggs straight over the tomatoes into the pan. Let them set over a low heat until the egg whites are firm and the egg yolks still slightly soft (firm in pregnancy).
4. Scatter the avocado cubes and feta over the eggs. Let the feta warm through briefly until it starts to melt.
5. Take the pan off the heat and season with pepper or fresh herbs if you like.

Good to know

A pan dish like this is worth its weight in gold when it needs to be quick but should still taste like a proper meal. Creamy, salty, juicy – and on the table without much effort.

Swaps

Feta → goat's cheese (made from pasteurised milk in pregnancy) | Cherry tomatoes → pepper (contains vitamin C) | Olive oil → ghee (heat-stable for frying) | Feta → cottage cheese (also provides protein, milder in flavour)

Allergens

Contains egg and milk. Generally suitable for children if the eggs are well cooked; in pregnancy, cook the eggs fully and choose feta made from pasteurised milk.