Savory Feta Cheese & Pickle Breakfast2017-02-15
- 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
- 1 TBsp flax seed oil or olive oil (optional)
Preheat Oven to 250°F (125°C).
Arrange in a small shallow baking dish Wasa slices, you may have to cut them to fit.
Crumble cheese over the crackers.
Arrange pickle slices.
Chop onion and celery and scater over the top.
Sprinkle with paprika to taste.
Heat for 15 to 20 minutes to take the chill off the cheese and vegetables.
Remove from the oven. Arrange on a plate.
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).
Enjoy with your favorite morning beverage.