Coconut Curry Scramble

Coconut Curry Scramble is a creamy and aromatic keto-friendly breakfast dish that combines fluffy scrambled eggs with the rich flavors of coconut milk and Thai curry spices. This delightful dish is not only satisfying but also packed with healthy fats and protein to kickstart your day.

Ingredients

• Eggs - 4 large
• Coconut milk - 100 ml
• Red curry paste - 1 tablespoon
• Coconut oil - 1 tablespoon
• Fresh spinach - 50 grams
• Red bell pepper - 1/2 medium, diced
• Green onions - 2, chopped
• Salt - to taste
• Pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a mixing bowl, whisk together the eggs, coconut milk, red curry paste, salt, and pepper until well combined.
2. Heat coconut oil in a non-stick skillet over medium heat.
3. Add the diced red bell pepper and cook for 2-3 minutes until softened.
4. Pour the egg mixture into the skillet and allow it to cook undisturbed for about 1 minute.
5. Gently stir the eggs with a spatula, folding them as they begin to set.
6. Add the fresh spinach and green onions to the eggs and continue to scramble until the eggs are fully cooked and the spinach is wilted, about 3-4 minutes.
7. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 360
• Protein: 20 g
• Carbs: 7 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 370 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from coconut milk and eggs.
• High in protein, promoting muscle health and satiety.

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