Curry Scrambled Eggs (Paleo + Whole30)

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I love eggs. I eat them nearly every day. I eat them scrambled, fried, over-easy, poached – pretty much every which way. I eat them for breakfast, lunch and dinner (not on the same day, but you get the idea). Eggs are tasty, filling, easy to make and compliment many other foods. On top of all that, eggs are incredibly nutritious, containing a very large amount of nutrients, healthy fats and quality proteins. So let’s mix up my “normal” egg routine with these curry scrambled eggs.

I didn’t do anything too fancy for these, just switched out the normal sausage for some leftover chicken, mixed in some onions, mushrooms and greens with some curry powder. Voila! A new way of eating eggs that I hadn’t ever thought of before that totally blew me away. It’s a unique flavor for breakfast (or lunch or dinner if you are like me).

Further Food Nutritionist Commentary:

In comparison to its raw form, when steamed, kale has cholesterol lowering benefits. Furthermore, every cup contains only 36 calories, 5 g fiber and 0 g fat and is superb for digestion and elimination due to its rich fiber content. As an edible oil that's pressed from the fruit, avocado oil is a good carrier for other flavors and is high in monounsaturated fats and vitamin E. In addition, it enhances the absorption of carotenoids and can be a great substitute for olive oil.

By Nikki Nies, MS,RD, LD
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Curry Scrambled Eggs (Paleo + Whole30)

  • Prep Time:5 minutes
  • Cook Time:15 minutes
  • Servings: 4

Ingredients

1 tablespoon avocado oil
2 cups leftover chicken breast or thighs, diced (you can substitute pre-cooked sausage, ham, etc.)
1/4 onion, diced
1 cup mushrooms, diced
4 cups kale (or sub spinach or other greens work too)
6 eggs
1 tablespoon curry powder
Salt and pepper to taste

Instructions

  1. Heat a large skillet over medium heat.
  2. Add in the leftover chicken and onion. Cook for about 5 minutes, stirring occasionally.
  3. While the chicken is cooking, crack your eggs into a medium bowl. Whisk with a fork until the eggs are mixed well.
  4. Add in the kale and mushrooms to the skillet. Cook for another 5 minutes stirring occasionally.
  5. Dump in the eggs and curry powder. Mix everything together well to get the curry powder all mixed in. Cook the eggs for a few minutes until they are no longer runny and are to your desired scrambled state.
  6. Season with salt and pepper to taste.
  7. Serve and enjoy your breakfast…or lunch…or dinner!
Heat a large skillet over medium heat. Add in the leftover chicken and onion. Cook for about 5 minutes, stirring occasionally. While the chicken is cooking, crack your eggs into a medium bowl. Whisk with a fork until the eggs are mixed well. Add in the kale and mushrooms to the skillet. Cook for another 5 minutes stirring occasionally. Dump in the eggs and curry powder. Mix everything together well to get the curry powder all mixed in. Cook the eggs for a few minutes until they are no longer runny and are to your desired scrambled state. Season with salt and pepper to taste. Serve and enjoy your breakfast…or lunch…or dinner!

Nutrition Information

Per Serving: Calories: 216; Total Fat: 12 g; Saturated Fat: 3 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 2 g; Cholesterol: 288 mg; Sodium: 261 mg; Potassium: 613 mg; Carbohydrate: 11 g; Fiber: 5 g; Sugar: 3 g; Protein: 18 g

Nutrition Bonus:

Vitamin C: 200%; Vitamin A: 208%; Iron: 18%; Calcium: 20%

 

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