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!
Serving Size 3 eggs, scrambled
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
