“Delectable Persian Keto Brunch: Shakarab, Herbed Scrambled Eggs, and Keto Lavash”

Allergens

Dairy (Optional Feta Cheese)

Ingredients

• 1. 4 large eggs 2. 1/2 cup almond flour 3. 1/2 cup coconut flour 4. 2 tablespoons extra virgin olive oil 5. 1 small onion, finely chopped 6. 1 bell pepper, finely diced 7. 1 teaspoon turmeric 8. Salt and black pepper to taste 9. Fresh cilantro, for garnish 10. Fresh parsley, for garnish 11. 1/2 cup spinach, chopped 12. 1/4 cup crumbled feta cheese (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the almond flour and coconut flour. Set aside.
3. In a large pan, heat olive oil over medium heat. Add chopped onion and bell pepper, sauté until softened.
4. Stir in turmeric, salt, and black pepper, and cook for 1 minute.
5. Gradually add the whisked flour mixture to the pan, stirring constantly to avoid lumps. Cook for 3 4 minutes, stirring frequently.
6. Remove the pan from heat and let it cool slightly. Add the chopped spinach and crumbled feta cheese (if using) to the mixture.
7. Roll out the dough between two parchment papers into a thin sheet. Bake for 15 20 minutes, or until golden brown.
8. In a separate pan, whisk the eggs, then add them to the vegetable mixture and cook over low heat until they reach your desired consistency.
9. Season with salt and pepper to taste. Garnish with fresh cilantro and parsley.
10. Serve the Shakarab and scrambled eggs together with the Keto lavash on a beautiful platter.

Chef’s Insight

This Persian-inspired keto brunch recipe combines traditional flavors with a low-carb twist, making it perfect for those following the ketogenic diet. The herbed scrambled eggs are packed with protein and healthy fats, while the Shakarab adds a touch of authentic Persian flavor to your meal.

Notes

Feel free to experiment with different vegetables and herbs to suit your personal taste. The keto diet is all about creativity and finding healthy alternatives to enjoy your favorite meals.