Simple Scrambled Eggs Chicken and Asparagus Recipe
Low Cal and Low Carb Breakfast – 219 Calories 7g Carbs
Simple Scrambled Eggs Chicken and Asparagus Recipe. Low-calorie low-carb breakfast meal for the bone broth diet. This delicious scrambled eggs with mushrooms and peppers, and sautéed chicken breast with asparagus, was quick and easy to make – under 30 minutes. My kind of meal – 219 calories and 7g carbs. Yummy !!
Simple Scrambled Eggs Chicken and Asparagus Recipe
2 Servings 219 calories, 7g carbs
INGREDIENTS
3 Eggs
Red, Green, Yellow Peppers (2 strips each)
5 Mushrooms
Cooked Chicken Breast, sliced in strips (use leftover Rotisserie Chicken)
Asparagus (1 bunch)
2 Garlic Clove (divided in 2)
1 tsp Italian seasoning
Onion Pepper Seasoning (few shakes of the jar)
1/2 tsp Black Pepper
2 tsp Ghee (divided in 2)
INSTRUCTIONS
Blanche the asparagus for 3-4 minutes. Do this by setting them in a pot of boiling water. Remove asparagus and set aside.
Meanwhile, add 1 tsp of Ghee to a pan and toast 1 garlic clove until it’s aromatic. Add the chicken, sprinkle with onion pepper and some black pepper, and sauté on both sides. Remove from the pan and set aside. Add another garlic clove to the same pan and then put in the blanched asparagus. Sprinkle with onion pepper seasoning. Sauté on all sides to your liking.
Heat 1 tsp of Ghee in a smaller pan and sauté the peppers and mushrooms. Whisk up the 3 eggs and then add them to the pepper and mushroom mix. Seasoning with Italian seasoning and onion pepper seasoning. Either serve scrambled or in chunks of quarters (I like scrambled egg chunks).
Add all to your plate and viola – breakfast is done. Quick and easy and filling. I only cook for myself so now I have another leftover breakfast dish which I can have tomorrow (or maybe even this afternoon for lunch).
This meal was made especially for the Bone Broth Diet. If you’d like more information for this diet, click the BONE BROTH DIET link. And for more low calorie low carb breakfast dishes, check our the BREAKFAST RECIPE link.
