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Scrambled Eggs with Bacon and Vegetables

Scrambled Eggs with Bacon and Vegetables
10 MINUTES
This dish is a flavourful and satisfying breakfast option for those following a ketogenic diet. The scrambled eggs are cooked to perfection, with a fluffy texture and a mild, creamy flavour that pairs perfectly with the savoury bacon and assorted vegetables. The meaty bacon adds a rich, salty taste that complements the tender veggies, which add a fresh and vibrant element to the dish. Whether you're looking for a quick and easy breakfast to fuel your day or a hearty brunch option, this recipe is sure to satisfy your cravings and keep you feeling energised throughout the morning.
Ingredients:
 
0.5 tbsp Olive Oil
 
35g Ham
 
40g (1.00 cup) Rocket (Arugula)
 
2 Egg(s)
 
60g Cherry Tomatoes
 
2 tbsp Double Cream (Heavy Cream)
 
1 pinch Salt
 
1 pinch Ground Black Pepper
 
1 tbsp Lemon Juice
Nutritional Information
403
Calories
6g
Carbs
32g
Fat
21g
Protein
Instructions:
1.

Heat half of the olive oil in a nonstick frying pan over medium heat

Add the ham and cook until crisp, flipping occasionally

When done, remove the ham from the pan

2.

Beat eggs with double cream, salt, and ground black pepper

3.

Heat the remaining olive oil in the same pan you used before

Lower the heat and pour in the egg mixture

Keep moving the eggs around in the pan, letting them cook slowly

Remove from the pan once your preferred doneness is reached

4.

Assemble scrambled eggs, bacon, cherry tomatoes, and rocket leaves on a plate

Drizzle with lemon juice

Enjoy!