keto snacks | scott gooding keto diet | vegan breakfast

Nutrition Facts

Servings:
2
Amount Per Serving:
270 g

Calories

391

Protein:
24.2 g
Total Carbohydrates:
4.3 g
Sugar:
3.5 g
fibre:
Total Fat:
30.8 g
Saturated:
15.1 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1160 mg

Scrambled Eggs w Kale & Onion Pesto

I’m tempted to recite the legendary Dr Seuss and his famous green eggs but I’ll spare you. Here we have my version of green eggs. If you ever want to dress up some scrambles or add some extra nutrients to them, this is an easy way to do it. I like kale because it’s rich in vitamin C and K, iron and calcium but you can use whatever wilting left over greens you have in the bottom of your fridge. Spinach, beetroot leaves, rocket. Don’t let the good stuff go to waste, bung it in!
Paleo icon Keto icon Gluten-Free icon Soy Free icon Ethical icon

Serves

forksvg 2

Preptime

clocksvg 00hr 15min

Cooktime

clocksvg 00hr 25min

Ingredients

  • 6 organic eggs
  • 1 brown onion – chopped
  • 4-5 kale leaves – chopped
  • 2 tbs ghee

Method:

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  • Add 1 tbs ghee to a frypan on a low heat
  • Add the chopped onion and cook for 8-10 minutes – stirring occasionally
  • Add the kale and cook until the kale has softened (further 4-5 minutes) add more fat if needed
  • Remove from the pan and pop into a blender
  • Blitz for 30 secs or until fully combined
  • In a fry pan heat up the remaining ghee on a low heat
  • In a mixing bowl gently the whisk the eggs
  • Add the whisked eggs to the fry pan
  • Add 2-3 tbs of the pesto to the eggs and stir using a wooden spoon
  • Cook for 3-4 minutes or until eggs are cooked to your liking
  • Remove from the heat
  • Season