Savory Feta Cheese & Pickle Breakfast


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  • Servings : 1
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

By: Myra Nissen

Sometimes I just like to wake up to a little zing. Sheep feta and pickles is a smashing combination for me. It is a winner flavor combination in my book. So I created this breakfast and thought I would share it. It can be enjoyed without oil (Strict Phase 2) or with oil (in week three and beyond). Why not give it a try?


  • 2 slices Wasa rye crisp bread (crackers)
  • 1 portion sheep feta cheese
  • All vegetables weighed together should equal 1 portion of vegetables:
  • naturally fermented kosher dill pickles
  • red onion
  • celery
  • paprika
  • 1 TBsp flax seed oil or olive oil (optional)


Step 1

Preheat Oven to 250°F (125°C).

Step 2

Arrange in a small shallow baking dish Wasa slices, you may have to cut them to fit.

Step 3

Crumble cheese over the crackers.

Step 4

Arrange pickle slices.

Step 5

Chop onion and celery and scater over the top.

Step 6

Sprinkle with paprika to taste.

Step 7

Heat for 15 to 20 minutes to take the chill off the cheese and vegetables.

Step 8

Remove from the oven. Arrange on a plate.

Step 9

If you are in Relaxed Phase 2 or beyond you may drizzle over the top flax seed oil or olive oil (what ever is on your plan).

Step 10

Enjoy with your favorite morning beverage.

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