Energizing Thai Keto Brunch

Allergens

Eggs, Chicken (for shellfish allergy)

Ingredients

• 4 large eggs
• 1 cup baby spinach
• 1 cup cherry tomatoes
• 2 tbsp coconut oil
• 1 cup sliced mushrooms
• 1/2 cup grated zucchini
• 1/2 cup diced bell pepper
• 4 oz cooked chicken, shredded or thinly sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet over medium heat, melt the coconut oil. Add the garlic and cook until fragrant, about 30 seconds.
2. Add the mushrooms, zucchini, and bell pepper to the skillet and cook for 5 minutes, or until softened.
3. Stir in the spinach and cook until wilted. Season with salt and pepper to taste.
4. Make four holes in the vegetable mixture and crack an egg into each hole. Cover and cook for 5 7 minutes, or until the egg whites are set but yolks remain runny.
5. Serve immediately on plates, topping each portion with chicken and a handful of fresh basil leaves and cilantro. Garnish with lime wedges.

Chef’s Insight

Balance flavors and textures with a variety of vegetables and protein options.

Notes

Use fresh, organic ingredients whenever possible.