Share to save for later!

shares
Print Recipe
Poached Eggs with Spinach
Poached Eggs with Spinach
Votes: 26
Rating: 2.65
You:
Rate this recipe!
Course Breakfast, Main Dish
Cuisine Italian, Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Breakfast, Main Dish
Cuisine Italian, Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Poached Eggs with Spinach
Votes: 26
Rating: 2.65
You:
Rate this recipe!
Instructions
  1. Heat up the oil over medium-high heat. Add chopped spinach and season with some salt and garlic powder. Give it a good stir and cook for 5 minutes.
  2. Gently crack eggs and season with dried oregano, dried rosemary, and the remaining salt. Cook until completely set, for 5 more minutes.
  3. Remove from the heat and optionally serve with a couple of kalamata olives or chopped red bell peppers.
    Eggs with olives
Recipe Notes

Nutrition information per serving: Kcal: 269, Protein: 8.5g, Total Carb: 4.7g, Net Carbs: 2.3g Fats: 25.2g

I’m obsessed with different keto pancake recipes. They are my number one serving option for eggs, sautéed vegetables, or grilled meat. For this pancake in the photo, you’ll need:

  • 2 oz cream cheese
  • 3 eggs
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tbsp almond flour
  • ¼ tsp powdered stevia
  • 5 tbsp oil

Preparation:

Whisk together eggs and cream cheese. Transfer to the mixing bowl and season with salt, pepper, and garlic powder. Add almond flour and stevia and beat well on high speed – for three minutes.

Grease a large pancake skillet with some oil. Preheat over medium-high heat and add about two tablespoons of the batter. Cook until completely set on one side, for 2 minutes. Flip carefully with a thin spatula and cook for one more minute.

This mixture will give you 4 pancakes with 1.1 grams of net carbs per pancake. These are really worth your time! Enjoy!

Share to save for later!

shares