2cupsleftover chicken breast or thighs, diced(you can substitute pre-cooked sausage, ham, etc.)
4cupskale(or sub spinach or other greens work too)
Salt and pepper to taste
Heat a large skillet over medium heat.
Add in the leftover chicken and onion. Cook for about 5 minutes, stirring occasionally.
While the chicken is cooking, crack your eggs into a medium bowl. Whisk with a fork until the eggs are mixed well.
Add in the kale and mushrooms to the skillet. Cook for another 5 minutes stirring occasionally.
Dump in the eggs and curry powder. Mix everything together well to get the curry powder all mixed in. Cook the eggs for a few minutes until they are no longer runny and are to your desired scrambled state.
Season with salt and pepper to taste.
Serve and enjoy your breakfast...or lunch...or dinner!
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.