Turkey Meatloaf-Kale-Sundried Tomato Egg Scramble

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 485.9
  • Total Fat: 41.0 g
  • Cholesterol: 413.1 mg
  • Sodium: 175.9 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 22.7 g

View full nutritional breakdown of Turkey Meatloaf-Kale-Sundried Tomato Egg Scramble calories by ingredient


Introduction

Using up my keto meatloaf and kale. Using up my keto meatloaf and kale.
Number of Servings: 2

Ingredients

    1 serving Turkey Meatloaf (keto) (by CASCADEKIM)
    1 cup, chopped Kale
    4 large Egg, fresh, whole, raw
    3 1tsp Olive Oil
    4 tbsp Heavy Whipping Cream
    1.5 tbsp Sun Dried Tomatoes in Olive Oil, Bella Sun Luci (by RAMARAMA)

Tips

Good for using up leftover keto meatloaf.


Directions

Mix eggs, cream and 1 tbls of the oil from sundried tomatoes, set aside.
Saute chopped kale, chopped meatloaf, and sundried tomatoes in 2 tbls of oil from tomatoes.
Add egg mixture to pan and scramble till cooked. Yum!

Serving Size: 2x 1.5 cup servings.

Number of Servings: 2

Recipe submitted by SparkPeople user MAMIESMILES.