Keto Egg Bowl with Sautéed Kale, Mushrooms & Avocado
Nutritional Information
A hearty whole-food breakfast bowl packed with eggs, nutrient-dense kale, mushrooms and avocado for satiating fats and protein without processed ingredients.
This recipe is originally for 1 servings. How many are you cooking for today?
- 3 pieces large eggs
- 2 2/3 ozs ripe avocado (about 1/2 medium)
- 2 7/8 ozs kale, stems removed and chopped
- 3 1/2 ozs mushrooms, sliced
- 1 clove garlic, minced
Crack eggs into a bowl and scramble gently or cook to preference (fried or poached). Use a nonstick pan and cook without added oil; add a splash of water and cover briefly if needed.
In a separate pan, wilt kale and sauté mushrooms over medium heat using a splash of water to prevent sticking until tender, add garlic at the end and cook 30 seconds.
Assemble: place cooked kale and mushrooms in a bowl, top with eggs and sliced avocado. Season with lemon or herbs if desired.
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