Spinach and Egg Scramble with Buttered Broccoli

Ingredients:

• 4 large eggs
• 1 cup fresh spinach (30g)
• 1 cup broccoli florets (90g)
• 2 tbsp butter (28g)
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (38g) (optional)

Instructions:

1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the broccoli florets and cook for 5-6 minutes until tender and slightly browned. Set aside.
2. In the same skillet, add the remaining butter. Once melted, add the spinach and cook until wilted.
3. Crack the eggs into the skillet and scramble with the spinach. Cook until the eggs are set but still slightly creamy.
4. Season with salt and pepper to taste, and sprinkle with feta cheese if using.
5. Serve the scrambled eggs with the buttered broccoli on the side for a balanced and nutritious keto meal.

Macros per serving (without feta):

• Calories: 235 kcal
• Protein: 13g (22%)
• Fat: 19g (73%)
• Carbs: 3g (5%)