Working on my egg technique: Keto Western Scramble

Working on my egg technique: Keto Western Scramble

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  • Posted: April 15, 2018 20:06

    AutoModerator

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  • Posted: April 15, 2018 20:06

    gre1611

    My husband recommended I post some of my stuff here since I’m really enjoying adapting my cooking style to be Keto friendly! Recipe: 5 Large Eggs 6 Slices Thick Cut Bacon 2 Small Green Peppers 1 Teeny Tiny Onion 3 Garlic Cloves 1 4oz Can Sliced Mushrooms 1 14.5oz Can Diced Tomatoes 1/4 Cup Shredded Cheese 2 Tbsp Kerrygold Salted Butter Salt and Pepper to taste -Preheat oven to 400°. Place bacon on a cooling rack on a baking sheet (recommend spraying rack and sheet with non stick spray, makes clean up easier). -Once preheating is done, put bacon into the oven for 20 minutes to get it niiiiice and crispy. -While the bacon is cooking, open and drain the cans of mushrooms and tomatoes. I patted the mushrooms dry with a paper towel and let the tomatoes drain for a while in a strainer so they wouldn’t make the scramble soupy. -Place frying pan of your choice on stovetop and preheat to medium heat. I used my cast iron skillet and it worked beautifully. -Roughly chop green peppers and onions then finely mince the garlic cloves. -Put two tablespoons of salted butter in preheated frying pan and let melt while pulling bacon out of the oven. I just let the bacon rest on the cooking rack while I worked on other things. -Once butter is melted, toss the green pepper, onion, and garlic into the frying pan and stir it around until it’s just kind of cooked and the onions are translucent. It’s important that the skillet isn’t too hot since you don’t want your garlic to burn. I also added in a pinch of salt and a few cracks of pepper at this point. -Add in your drained mushrooms and tomatoes and stir the veggie mixture occasionally until everything is incorporated and and mushrooms and onions are warmed through. -While veggies are doing their thing, take the cooled bacon and roughly chop or crumble it. Crack the eggs into a measuring cup or bowl and scramble them. -Add crumbles bacon to frying pan and push everything off to the side to make an open area in the pan. Pour scrambled eggs into the open area of the pan and add a bit of salt and pepper to them. -Stir eggs lightly and continuously in their little egg area until they are just slightly set and you can see little egg lumps in them (it almost looks like cottage cheese when you stir them like this). I learned this technique on a Binging with Babish video and it makes a world of difference for the texture of the finished eggs. Lovely and perfectly fluffy. -Once eggs have the texture described above, stir veggies back in and incorporate everything together. Remove frying pan from heat and sprinkle shredded cheese on top of scramble and stir that in as well. -Spoon that deliciousness into two plates/bowls/whatever you have on hand, top with more bacon crumbles and hot sauce if it strikes your fancy! My husband and I each ate half of this recipe, the nutrition is as follows: 568 Calories 43 Grams of Fat 10 Grams Net Carbs 29 Grams Protein Yay!