Mediterranean Diet Breakfast Recipes

When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea creates a luscious fruit compote. Serve topped with low-fat plain yogurt and chopped pistachios for breakfast or dessert.

Riced broccoli makes a crispy, low-carb crust for this healthy quiche recipe. Smoked sausage adds tons of flavor to the egg filling and kale gives you even more veggie servings in this crowd-pleasing brunch dish.

This frittata is made with cheddar cheese and zucchini and is quick and easy to prepare. With just 115 calories per serving, this is a guilt free meal.

This basic crepe recipe is a tasty wrap for sweet and savory fillings.

Blending vanilla yogurt and reduced-fat cream cheese creates a topping that's as virtuous as it is delicious. Any fresh berry can be used in this recipe.

Try this rich-tasting cheese, artichoke and spinach soufflé recipe for your next brunch. If you can't find artichoke bottoms--literally the bottom of the artichoke heart without the leaves attached--you can substitute regular canned artichoke hearts instead. Just be sure to pat them very dry to prevent your soufflé from being too wet.

This cheesy asparagus omelet recipe is easy to prepare, satisfies your hunger and looks beautiful, too!

With fresh cherries and a creamy thyme-spiked ricotta spread, this easy tartine recipe is perfect for a healthy breakfast. Serve with a green salad for an easy lunch or light dinner.

A galette is a rustic version of a tart. Here, we fill the whole-wheat crust with spinach, herbs, and three cheeses. With its mild, versatile flavor, spinach works in a wide range of dishes. Baby spinach can be eaten raw or cooked briefly--when cooked it will reduce in volume quite a bit.

Shredded sweet potato creates a low-carb crust for this healthier quiche recipe. A classic broccoli and Cheddar filling makes this brunch classic an instant crowd-pleaser.

This light, airy individual cheese soufflé recipe is dramatically puffed when it comes out of the oven. Serve for a healthy brunch or lunch with a spring salad of watercress, baby arugula and tender greens tossed with lemon-chive vinaigrette.

Repurpose your stale bread and make this quick and easy breakfast frittata.

In this satisfying healthy breakfast recipe, bacon and cheese are tucked into the omelet. The key to this omelet is cooking the eggs over low heat so the curds set up nice and soft. A splash of milk in the eggs is added insurance to keep the omelet from turning rubbery.

Masabacha is a thick stew that in this case serves as the backbone to a hearty and healthy breakfast bowl. But the real star here is the silky whipped tahini sauce, made by simply pureeing tahini and water with garlic and lemon juice until the mixture is transformed into a light, spreadable sauce. Serve with warm pita and some vegetables for dipping.

Flaxseed meal makes an excellent substitute for eggs in this vegan crepe batter. The batter is made in a blender for easy preparation and cleanup. The crepes taste great served simply with a drizzle of maple syrup. Or, serve them for brunch filled with sautéed vegetables or for dessert filled with a fruit compote.

This yummy lasagna-inspired casserole has cheese, vegetables, eggs and marinara sauce but uses sturdy whole-grain bread instead of noodles, which makes it even easier to make. Its hearty look hides the fact that it's made with all low-fat, healthful ingredients. Of course, it makes a great brunch entree as well--don't let the name fool you.

Dried apricots give plain vanilla yogurt a tart-sweet boost of flavor, plus potassium and fiber.

If you want to give this a fancy name, call it a crustless quiche.

This Italian-style omelet is delicious with just about any herb combination; try parsley, dill, chervil or marjoram.

Italians enjoy cornmeal or polenta in countless preparations. Polentina is a creamier, porridge-like version, often served for breakfast. An orange-infused dollop of tangy mascarpone cheese and yogurt is a rich, delicious topping. But feel free to skip the mascarpone and double the yogurt to save calories. To keep it quick, we use instant polenta or regular fine cornmeal. If you have time, the recipe will work with stone-ground cornmeal. It will take longer to cook, 15 to 20 minutes, but will reward you with rich texture.

In this labneh dip recipe, we stir in a little hot pepper and herbs for a delicious kick. Labneh is a thick, slightly salty Middle Eastern strained yogurt that's easy to make at home. Serve the dip with cucumber slices or pita chips, or use it to top roasted carrots.

Reduced-fat cream cheese gives this salmon and dill soufflé recipe plenty of rich flavor while keeping the calories and saturated fat in check. Serve it with a big salad for a light supper.

No bakery degree required for this recipe: these healthy, savory sun-dried tomato-and-Asiago scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. Try them with brunch or alongside your dinner salad.

For an impromptu supper, nothing beats a frittata, the Italian version of an omelet. This one relies on the convenience of canned artichokes, which are a good, delicious source of fiber.