Keto Scrambled Eggs with Kale and Mushrooms
Fluffy scrambled eggs combined with nutrient-rich kale and savory mushrooms, a quick and healthy keto breakfast.
Whisk 3 eggs in a bowl. Finely chop 30 grams of kale and 50 grams of mushrooms. Melt 1 tbsp of butter in a pan over medium heat. Sauté the kale and mushrooms for 1-2 minutes until slightly softened. Pour in the eggs and scramble gently until cooked to your liking. Season with 0.25 tsp of Himalayan pink salt. Serve immediately.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Himalayan Pink Salt - 0.25 tsp
- Butter - 1 tbsp
- Mushrooms - 50 grams
- Kale - 30 grams
- Eggs - 3 pieces
Directions
Step 1
Whisk the eggs in a bowl.
Step 2
Finely chop the kale and mushrooms.
Step 3
Melt the butter in a pan over medium heat.
Step 4
Sauté the kale and mushrooms for 1-2 minutes.
Step 5
Pour in the eggs and scramble until cooked.
Step 6
Season with Himalayan pink salt and serve immediately.
Cook's Notes
For extra flavor, add a pinch of black pepper or a dash of hot sauce.
Nutrition Facts (per serving)
Comments
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Povezani postovi
Himalayan Pink Salt: Facts, Myths & Smart Use
Mushrooms: Umami-Rich, Low-Calorie Powerhouse
Butter: Rich Dairy Fat Loaded with Vitamin A & Flavor
Kale: 35 kcal, 389 µg Vitamin K & 93 mg Vitamin C per 100 g Raw