Breakfast Scramble

  4.0 – 0 reviews  • Scrambled

For a simple but flavorful keto breakfast made in one skillet, eggs are scrambled with kale, harissa, bell peppers, and bacon.

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 2 teaspoons olive oil
  2. 1 red bell pepper, chopped
  3. ½ onion, diced
  4. 1 cup chopped kale, stems removed
  5. 2 teaspoons harissa paste (such as CAVA brand)
  6. 1 teaspoon minced garlic
  7. 6 eggs, beaten
  8. 3 slices cooked bacon, crumbled
  9. ⅓ cup crumbled feta
  10. ¼ cup chopped pepperoncini peppers

Instructions

  1. Heat 1/2 the oil in a nonstick pan over medium high heat. Add bell pepper and onion; cook, stirring frequently, until pepper starts to brown, about 5 minutes. Add remaining oil. Stir kale, harissa, and garlic into the hot oil until well combined. Reduce heat to medium; splash in 1 to 2 tablespoons of water if needed.
  2. Gradually stir eggs into the kale mixture. Cook, stirring frequently, until nearly set, about 2 minutes. Mix in bacon, feta, and pepperoncini. Heat through. Transfer to a bowl or plate.

Nutrition Facts

Calories 248 kcal
Carbohydrate 7 g
Cholesterol 274 mg
Dietary Fiber 1 g
Protein 16 g
Saturated Fat 7 g
Sodium 853 mg
Sugars 3 g
Fat 18 g
Unsaturated Fat 0 g

 

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