Eggs are easy to incorporate into almost any savoury meal and when it comes to breakfast, they can even be enjoyed alongside sweet foods.
While a hearty cooked meal is what many people long for in the morning, taking simple foods like eggs and vegetables is really all that’s needed to stay full until lunchtime.
And this keto-friendly recipe is the perfect solution for people short on time and focused on a low-carbohydrate diet.
Made from just a handful of cheap and nutritious ingredients, the dish is incredibly easy to whip up all in just two minutes, using one pan for minimal mess.
The recipe creator at Ditch The Carbs claimed: “With these eggs, you get a delicious healthy breakfast full of protein, omegas, and green vegetables.”
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To serve two:
- Four medium eggs
- One tablespoon of butter
- Two cups of baby spinach
- Salt and pepper to taste
- A handful of grated cheese
- Fresh herbs for topping (optional)
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Start by heating the butter in a large pan or skillet on medium-high heat.
Once it has turned into a silky liquid, toss in the spinach and saute for 10 to 15 minutes to soften the leaves.
Reduce the heat to low as the spinach starts to wilt, and crack the eggs directly into the pan, taking care not to spill the shell.
Scramble the raw whites and yolks quickly using a large spatula while gently scraping the bottom of the pan to prevent burning.
As the eggs begin to turn yellow and fluffy, remove the pan from the heat and allow them to keep cooking for a few seconds.
Once cooked through, remove them from the pan and serve with grated cheese and a sprinkling of fresh herbs.
It’s not just spinach that works in this versatile recipe. In fact, any leafy, non-starchy vegetables can be used to bulk up the eggs.
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