Broccoli Kale Keto Scrambled Eggs

Scrambled eggs is a dish made from eggs stirred or beaten together in a pan while being gently heated, typically with salt, butter, and other ingredients. Scrambled eggs is a favorite dish of millions of people at breakfast.

Broccoli Kale Keto Scrambled Eggs

This broccoli kale keto scrambled eggs recipe is a great option at breakfast if you are on a ketogenic diet. This tasty dish has 315 calories and only has 8.5 grams of carbs make it a perfect breakfast choice for breakfast.

Broccoli Kale Keto Scrambled Eggs

Olivia Swift

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 1

Calories 315 kcal

Ingredients

  

• 2 large eggs whisked
• 1 tablespoon heavy cream
• Salt and pepper
• 1 teaspoon coconut oil
• 1 cup fresh chopped kale
• ¼ cup frozen broccoli florets thawed
• 2 tablespoons grated parmesan cheese

Instructions

 

• Whisk the eggs together with the heavy cream, salt, and pepper in a
• Heat 1 teaspoon coconut oil in a medium skillet over medium
• Stir in the kale and broccoli then cook until the kale is wilted, about 1 to 2 minutes.
• Pour in the eggs and cook, stirring occasionally, until just
• Stir in the parmesan cheese and serve

Keyword Keto Egg Recipe, Keto Scrambled Eggs

Nutrition Info (Per Serving):

• 315 calories
• 23g fat
• 19.5g protein
• 10g carbs
• 1.5g fiber
• 8.5g net carbs