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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.

Actualizado 3/28/2025
Keto Scrambled Eggs with Kale and Mushrooms

Tiempo de preparación

5 min

Tiempo de cocción

7 min

Tiempo total

12 min

Porciones

1

Ingredientes

  • Himalayan Pink Salt - 0.25 tsp
  • Butter - 1 tbsp
  • Mushrooms - 50 grams
  • Kale - 30 grams
  • Eggs - 3 pieces

Direcciones

  • Paso 1

    Whisk the eggs in a bowl.

  • Paso 2

    Finely chop the kale and mushrooms.

  • Paso 3

    Melt the butter in a pan over medium heat.

  • Paso 4

    Sauté the kale and mushrooms for 1-2 minutes.

  • Paso 5

    Pour in the eggs and scramble until cooked.

  • Paso 6

    Season with Himalayan pink salt and serve immediately.

Notas del cocinero

For extra flavor, add a pinch of black pepper or a dash of hot sauce.

Nutrition Facts (per serving)

320
Calories
24g
Fat
4g
Carbs
20g
Protein