Easy Keto Golden Eggs

Looking for an easy low-carb breakfast meal that can be made in less than 15 minutes? Make these tasty scrambled eggs with kale, turmeric and cumin.

This recipe uses keto superfoods: eggs for protein and choline, leafy greens for potassium, heart-healthy extra virgin olive oil and anti-inflammatory turmeric. (Make sure you add a pinch of black pepper to fully benefit from the anti-inflammatory properties of turmeric by making it more bioavailable!)

I used kale but you could use other leafy greens such as spinach, chard or collards which don't need to be cooked for as long as kale. I kept it low FODMAP by omitting onion and garlic but feel free to add some for extra flavour.

And if you ever get bored with eggs, maybe you just need to try new recipe and here are my favourite:

• Low-Carb Shakshuka recipes (I make Shakshuka at least twice a week)
• Keto Superfood All Day Breakfast Skillet
• Full English Breakfast Skillet
• Keto Breakfast Sausage Skillet
• Breakfast and Sausage Guac Stacks

Step-by-step

1. Crack the eggs into a bowl. Chop the kale and remove the hard stems (weight excludes the stems).

   

2. Crack the eggs into a bowl, and add the turmeric, cumin, salt and pepper. Whisk with a fork.

   

3. Heat the olive oil (or ghee) in a sauce pan on a medium heat.

4. Add the chopped kale and stir until well coated. Cover with a lid and cook the kale for about 5 minutes over a medium heat.

   

5. Pour the eggs to the pan with the kale and cook for about 1 minute, stirring the eggs with a spatula to prevent sticking. Remove from the heat and allow to firm up.

6. Place on a plate and serve immediately. Optionally, sprinkle with pepper flakes.

   

Recipe

Easy Keto Golden Eggs

★★★★★5.0 (7 ratings)

Looking for an easy low-carb breakfast meal that can be made in less than 15 minutes? These tasty turmeric ...

Hands on

5m

Overall

10m

Servings

2

3.6 g

Net carbs

19.9 g

Protein

41.6 g

Fat

470

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

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Ingredients makes 2 servings

• ¹/₄ cup extra virgin olive oil or ghee (60 ml/ 2 fl oz)
• 1 packed cup chopped kale (67 g/ 2.4 oz)
• 6 large eggs
• 1 tsp ground turmeric
• ¹/₂ tsp ground cumin
• salt and black pepper, to taste
• Optional: red pepper flakes, to taste

Instructions

1. Crack the eggs into a bowl. Chop the kale and remove the hard stems (weight excludes the stems).

2. Crack the eggs into a bowl, and add the turmeric, cumin, salt and pepper. Whisk with a fork.

3. Heat the olive oil (or ghee) in a sauce pan on a medium heat.

4. Add the chopped kale and stir until well coated. Cover with a lid and cook the kale for about 5 minutes over a medium heat.

5. Pour the eggs to the pan with the kale and cook for about 1 minute, stirring the eggs with a spatula to prevent sticking. Remove from the heat and allow to firm up.

6. Place on a plate and serve immediately. Optionally, sprinkle with pepper flakes.

Nutrition per serving, about 170 g/ 6 oz

Carbs 3%Protein 17%Fat 80% of calories

Net carbs

3.6 g

Total carbs

4.3 g

Fiber

0.7 g

Sugars

0.6 g

Protein

19.9 g

Fat

41.6 g

Saturated fat

8.5 g

Calories

470 kcal

Sodium

819 mg · 35.6% RDA

Magnesium

50 mg · 12.5% RDA

Potassium

373 mg · 18.6% EMR

Nutrition by ingredient

Per about 170 g/ 6 oz	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	27 g	239
Kale, fresh	2.2 g	0.9 g	0.2 g	14
Egg, whole, fresh, raw (free-range or organic eggs)	1.1 g	18.8 g	14.3 g	215
Turmeric, fresh	0.1 g	0 g	0 g	0
Cumin, ground	0.2 g	0.1 g	0.1 g	2
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Total	3.6 g	19.9 g	41.6 g	470

Serving size about 170 g/ 6 oz

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian