keto snacks | scott gooding keto diet | vegan breakfast

Nutrition Facts

Servings:

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!

Serves

Preptime

00hr 15min

Cooktime

00hr 25min

Ingredients

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

Method:

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