Kale, Feta, and Egg Scramble
ChefRhonda PlataDifficultyBeginnerThis simple, fast scramble is the perfect quick keto weekday breakfast or lunch, and while it's great as-is (tangy feta makes a perfect foil for the kale), it also works as a jumping-off point: customize it with your favorite vegetables, herbs, or cheeses, or add sausage meat or chopped bacon for more protein.
Servings 1
Serving size 3 eggs, scrambled
Net Carbs
- Amount Per Serving
- Calories 310
- % Daily Value *
- Total Fat 25g33%
- Protein 19g
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Total Sugars 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat half of the oil in a pan or skillet over medium heat. Cook the kale until tender, about three minutes. Set aside.
Heat the remaining oil. Add the eggs and move them around with a spatula continuously, until fluffy and barely set, about two minutes. Stir in the kale.
Transfer the eggs and kale to a plate. Top with feta and season with salt and pepper. Enjoy!
Ingredients
Ingredients
Directions
Directions
Heat half of the oil in a pan or skillet over medium heat. Cook the kale until tender, about three minutes. Set aside.
Heat the remaining oil. Add the eggs and move them around with a spatula continuously, until fluffy and barely set, about two minutes. Stir in the kale.
Transfer the eggs and kale to a plate. Top with feta and season with salt and pepper. Enjoy!
Notes
