Shared via Pantryly

Keto Indian Egg and Brussels Sprouts Stir-Fry

Name: Keto Indian Egg and Brussels Sprouts Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 large Eggs; 2 cups Organic Brussels Sprouts, shredded; 0.25 cup Onion, sliced; 2 cloves Garlic, minced; 1.5 tbsp Olive Oil; 0.5 tsp Cumin powder; 0.25 tsp Turmeric powder

A quick, nutrient-dense skillet meal combining shredded Brussels sprouts and eggs seasoned with warm Indian spices.

Prep 10 minCook 15 minTotal 25 min2 servingseasy

IndianKetoHalalEgg

Free · opens the app, or installs it first

Better in the app

Hands-free cook mode

Step-by-step with voice — no greasy taps.

Auto-scale servings

Resize the recipe and the shopping list.

Cook against your pantry

See what you have vs. what to buy.

Save it to your kitchen

Keep it, plan it into your week.

Ingredients

Eggs4 large
Organic Brussels Sprouts, shredded2 cups
Onion, sliced0.25 cup
Garlic, minced2 cloves
Olive Oil1.5 tbsp
Cumin powder0.5 tsp
Turmeric powder0.25 tsp

Instructions

1
Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until fragrant.
2
Add the shredded Brussels sprouts, cumin, and turmeric. Sauté for 6-8 minutes until the sprouts are tender and lightly browned.
3
Whisk the eggs in a bowl with a pinch of salt.
4
Pour the whisked eggs directly into the skillet with the sprouts. Stir continuously to scramble and combine with the vegetables.
5
Once the eggs are fully set, remove from heat and serve hot.

Nutrition

Estimated, per serving

280kcal

Calories

16g

Protein

Carbs

21g

Fat

Cook this in Pantryly

Open it in the app to scale servings, tick off ingredients, and cook hands-free — then save it to your kitchen. It's free.

Scan to open this recipe on your phone