Quick Keto Scrambled Egg Bowl with Avocado and Greens
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Ingredients
Instructions
- 1
Crack eggs into a bowl, add a pinch of salt, pepper, and garlic powder; whisk until combined.
- 2
Heat butter or oil in a nonstick skillet over medium. Add spinach and sauté 30–45 seconds until wilted.
- 3
Pour eggs into the pan. Let sit 5–10 seconds, then gently stir with a spatula, forming soft curds. Cook to your preferred doneness (about 1–2 minutes).
- 4
When eggs are nearly set, sprinkle in shredded cheese; fold to melt and finish cooking.
- 5
Transfer eggs and greens to a bowl. Top with sliced avocado, halved cherry tomatoes, herbs, and red pepper flakes or hot sauce if using. Adjust seasoning.
- 6
Savory, creamy eggs with the richness of cheese and avocado; bright notes from tomatoes and herbs; optional heat from pepper flakes.
- 7
High in healthy fats (avocado, butter/olive oil, cheese) and moderate protein from eggs, with minimal net carbs—fits well within standard ketogenic macros.
Backstory: As Dr. Kobe Keto, I love fast breakfasts that balance fat and protein to keep mornings steady—this bowl is one of my go-to 10-minute fixes.
