Spinach and eggs scramble makes a wonderful keto breakfast.
Servings: 2 Servings
3 large egg
2 tbsp Almond milk, unsweetened
1 cup Spinach (chopped; fresh)
1/4 cup chopped Tomato (or salsa)
1 slice Bread, sprouted, whole grain, Ezekiel (or 2 rice cakes for gluten free)
1 dash Black pepper (to taste (sprinkle)
Crack eggs into a microwave safe bowl. Add milk, beat with fork.
Fold spinach into egg mixture.
Place egg mixture in the microwave. Cook on high for 1.5-2 minutes. Stir and enjoy. If still really undercooked, cook another 30-45 seconds. If mostly cooked, remove from the microwave, they'll continue to cook just a bit.
Top toasted sprouted grain bread or rice cakes with eggs and sliced tomatoes. Enjoy!
Enjoy it and remember to share your creation with me. Using instagram? Then you can tag me using @adsvitality. Healthy regards, Adriano dos Santos