This 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.
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!
1 servings
3 eggs, scrambled
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
