40+ Mouthwatering Low-Carb Indian Breakfast Recipes for a Healthy Start

If you’re looking to start your day on a healthy note, a low-carb breakfast is a great way to fuel your body without overloading it with excess sugar and carbs.

For those following a low-carb lifestyle, finding breakfast options that are not only nutritious but also flavorful can be a challenge, especially when it comes to Indian cuisine, which is known for its use of rice, wheat, and rich gravies.

But don’t worry!

There are plenty of low-carb Indian breakfast recipes that offer a perfect balance of taste, nutrition, and energy to kick-start your morning.

In this blog, we’ll explore 10 delicious and healthy low-carb breakfast recipes that are perfect for individuals over 40 who want to maintain a balanced diet and stay energized throughout the day.

These recipes are packed with wholesome ingredients like vegetables, lean proteins, and healthy fats, making them ideal for anyone looking to cut back on carbs without sacrificing flavor or satisfaction.

40+ Mouthwatering Low-Carb Indian Breakfast Recipes for a Healthy Start

Switching to a low-carb breakfast doesn’t mean you have to give up the rich and diverse flavors of Indian cuisine.

Whether you’re looking to lose weight, manage blood sugar levels, or simply feel more energized in the mornings, these 10 low-carb breakfast ideas provide plenty of options to enjoy a healthy start to your day.

So, the next time you’re craving a hearty breakfast, try one of these recipes to nourish your body and keep your carb intake in check.

Healthy eating can be both delicious and satisfying!

Moong Dal Chilla (Lentil Pancake)

Moong Dal Chilla is a savory, protein-packed pancake made from ground moong dal (yellow split gram). This low-carb breakfast option is rich in fiber and can be paired with chutney or yogurt for a satisfying meal. It’s a perfect alternative to regular breakfast pancakes, offering a healthier, gluten-free option that provides long-lasting energy throughout the day.

Ingredients:

• 1 cup moong dal (yellow split gram)
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• Salt to taste
• Water (as needed)
• 1 tbsp oil (for cooking)

Instructions:

1. Soak the moong dal in water for 4-6 hours or overnight. Drain the water and grind the dal into a smooth batter using a little water. The batter should have a pancake-like consistency.
2. Add finely chopped onions, green chili, cumin seeds, turmeric powder, and salt to the batter. Mix well.
3. Heat a non-stick pan or griddle on medium heat and lightly grease it with a little oil.
4. Pour a ladleful of the batter onto the pan and spread it into a thin circle.
5. Cook the chilla on medium heat for 2-3 minutes on each side until it turns golden brown and crispy.
6. Serve hot with a side of yogurt or mint chutney.

Moong Dal Chilla is a simple, low-carb breakfast that is not only nutritious but also versatile. Packed with protein and fiber, this dish keeps you full for longer and helps in stabilizing blood sugar levels. The combination of moong dal with spices like cumin and turmeric makes it flavorful, while the crisp texture offers a satisfying experience. It’s an excellent choice for anyone looking to maintain a healthy and low-carb diet without compromising on taste.

Cauliflower Rice Upma

Cauliflower Rice Upma is a low-carb twist on the traditional upma made from semolina. By replacing the semolina with grated cauliflower, this recipe reduces the carb content significantly while still maintaining the dish’s comfort-food appeal. This dish is light, healthy, and perfect for a morning boost with its rich flavor and nutritious ingredients.

Ingredients:

• 1 medium cauliflower, grated (or riced in a food processor)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 small onion, finely chopped
• 1/2 tsp grated ginger
• 1/2 cup mixed vegetables (carrot, peas, beans), chopped
• 1-2 green chilies, chopped (optional)
• Salt to taste
• Fresh coriander leaves for garnish
• 1 tbsp lemon juice

Instructions:

1. Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add the chopped onions and grated ginger. Sauté until the onions are soft and translucent.
2. Add the mixed vegetables and sauté for 2-3 minutes.
3. Stir in the grated cauliflower, green chilies, and salt. Cook for 5-7 minutes, stirring occasionally until the cauliflower softens and absorbs the flavors.
4. Once cooked, turn off the heat and add lemon juice. Mix well.
5. Garnish with fresh coriander leaves and serve hot.

Cauliflower Rice Upma is a fantastic low-carb breakfast option that delivers all the flavors of traditional upma, but without the heaviness of semolina. Cauliflower is an excellent substitute for rice, providing a hearty, nutritious base that’s high in fiber and antioxidants. This dish is not only low in carbs but also rich in vitamins and minerals, making it a perfect way to start your day on a healthy note. The addition of fresh vegetables adds both flavor and texture, while the hint of lemon juice enhances the taste, making this upma light, satisfying, and filling.

Spinach and Paneer Paratha

Spinach and Paneer Paratha is a nutritious and low-carb alternative to regular stuffed parathas. By combining spinach with cottage cheese (paneer), this recipe offers a rich source of protein and iron. The whole wheat flour used in the dough can be substituted with almond flour or coconut flour to make it even more low-carb, making it an ideal breakfast for those who are conscious of their carb intake but still want a flavorful, filling meal.

Ingredients:

• 1 cup fresh spinach leaves, chopped
• 1/2 cup paneer (cottage cheese), crumbled
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• Salt to taste
• 1 tbsp chopped coriander leaves
• 1/2 cup almond flour (or whole wheat flour)
• Water (as needed for kneading)
• Ghee or oil for cooking

Instructions:

1. Blanch the spinach leaves in boiling water for a minute, then immediately transfer them to ice-cold water. Drain the water and chop the spinach finely.
2. In a bowl, combine the chopped spinach, crumbled paneer, cumin powder, garam masala, salt, and coriander leaves. Mix well to form the stuffing.
3. In another bowl, knead the almond flour (or whole wheat flour) with a pinch of salt and water until you form a soft dough.
4. Divide the dough into small balls. Roll each ball into a small disc and place a spoonful of the spinach and paneer mixture in the center. Seal the edges and roll it gently into a flat paratha.
5. Heat a tawa or non-stick pan and cook the paratha on both sides, applying ghee or oil as needed, until golden brown.
6. Serve hot with a side of yogurt or pickle.

The Spinach and Paneer Paratha is a delicious low-carb breakfast option that combines the goodness of spinach and protein-rich paneer in a savory flatbread. The rich flavor of the paneer paired with the earthy taste of spinach makes each bite satisfying. By using almond flour for the dough, you reduce the carb content, while still enjoying a filling and flavorful meal. This paratha is a great choice for anyone looking for a wholesome breakfast that can keep hunger at bay and provide essential nutrients for the day ahead.

Zucchini and Egg Scramble

Zucchini and Egg Scramble is a protein-packed, low-carb breakfast option that’s quick and easy to prepare. The zucchini adds moisture and a mild flavor that complements the eggs perfectly. This dish is low in calories but rich in essential vitamins and minerals, making it a nutritious choice for those looking to cut down on carbs without sacrificing taste or texture.

Ingredients:

• 2 large eggs
• 1 medium zucchini, grated
• 1 tbsp olive oil or ghee
• 1/4 tsp black pepper
• Salt to taste
• 1/4 tsp red chili flakes (optional)
• Fresh herbs like parsley or coriander for garnish

Instructions:

1. Grate the zucchini using a coarse grater or food processor and squeeze out excess water using a cloth or paper towel.
2. Heat oil or ghee in a non-stick pan over medium heat.
3. Add the grated zucchini to the pan and sauté for 2-3 minutes until it softens.
4. In a bowl, whisk the eggs with salt, pepper, and red chili flakes.
5. Pour the eggs over the sautéed zucchini and gently stir to scramble, cooking for another 3-4 minutes until the eggs are fully cooked.
6. Garnish with fresh herbs and serve hot.

Zucchini and Egg Scramble is an excellent low-carb breakfast that is both light and satisfying. The zucchini adds volume without the carbs, while the eggs provide the necessary protein to keep you energized throughout the morning. This dish can be prepared in under 10 minutes, making it a great option for busy mornings. It’s a versatile recipe that can be customized with additional veggies or spices, allowing you to enjoy a fresh, flavorful, and healthy breakfast that supports your low-carb goals.

Coconut Flour Idli

Coconut Flour Idli offers a low-carb alternative to the traditional steamed rice cakes made from rice and urad dal. Coconut flour is used as the base for this recipe, giving it a gluten-free and low-carb profile while maintaining the soft and fluffy texture of idlis. This recipe is rich in healthy fats and fiber, making it an excellent choice for a filling, nutritious breakfast.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup yogurt (or water for dairy-free)
• 1/2 tsp baking soda
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 small green chili, chopped (optional)
• Salt to taste
• 1 tbsp oil (for greasing the idli mold)

Instructions:

1. In a mixing bowl, combine coconut flour, yogurt, baking soda, and salt. Add enough water to form a thick batter.
2. In a small pan, heat oil and add mustard seeds, cumin seeds, and chopped green chili. Sauté for a minute until fragrant.
3. Add the sautéed spices to the batter and mix well.
4. Grease the idli molds with oil and pour the batter into the molds.
5. Steam the idlis for about 10-12 minutes or until a toothpick inserted comes out clean.
6. Serve hot with chutney or sambar.

Coconut Flour Idlis are a fantastic low-carb breakfast option for anyone who enjoys the classic South Indian dish but wants to cut down on carbs. The coconut flour gives the idlis a unique flavor while also boosting their nutritional value with healthy fats and fiber. These idlis are soft, fluffy, and surprisingly light, making them perfect for a satisfying breakfast. They can be served with a variety of chutneys or sambar for added flavor, making this dish an ideal choice for anyone following a low-carb or gluten-free lifestyle.

Avocado and Cucumber Salad with Lemon Dressing

Avocado and Cucumber Salad is a refreshing, low-carb breakfast salad that combines the creaminess of avocado with the crispness of cucumber. The lemon dressing adds a zesty touch, making this dish light yet filling. It’s a nutrient-dense breakfast that is rich in healthy fats, fiber, and antioxidants, ideal for anyone looking to eat clean and stay healthy.

Ingredients:

• 1 ripe avocado, cubed
• 1 medium cucumber, sliced
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh mint or coriander for garnish

Instructions:

1. In a large mixing bowl, combine the cubed avocado, cucumber slices, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh mint or coriander leaves and serve immediately.

Avocado and Cucumber Salad is an incredibly simple yet satisfying low-carb breakfast option. The creamy texture of avocado pairs wonderfully with the cool, refreshing cucumber, making it both hydrating and filling. The lemon dressing adds brightness and enhances the flavors of the ingredients, making this salad a perfect start to the day. This dish is not only low in carbs but also high in healthy fats, fiber, and essential vitamins, offering a nutritious and light way to begin your morning. It’s a great option for anyone on a low-carb or keto diet and can be customized with other veggies or nuts for added variety.

Chia Pudding with Almond Milk

Chia Pudding with Almond Milk is a simple and delicious low-carb breakfast option that can be prepared the night before. Chia seeds are an excellent source of fiber, healthy fats, and omega-3s, while almond milk keeps the dish light and dairy-free. This combination is both filling and nourishing, making it a perfect choice for those looking to maintain a low-carb or keto diet without compromising on flavor.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/2 tbsp sweetener of choice (like stevia, monk fruit, or erythritol)
• Fresh berries or nuts for topping (optional)

Instructions:

1. In a bowl or jar, combine chia seeds, almond milk, vanilla extract, and sweetener. Stir well to make sure the chia seeds are fully mixed with the liquid.
2. Cover the bowl or jar and refrigerate overnight, or for at least 4 hours, to allow the chia seeds to absorb the liquid and thicken.
3. After the pudding has set, give it a good stir. Top with fresh berries or chopped nuts for added texture and flavor.
4. Serve chilled.

Chia Pudding with Almond Milk is a versatile and convenient low-carb breakfast option that’s packed with nutrients. The chia seeds provide a good dose of fiber and healthy fats, helping to keep you satisfied for longer periods. By using almond milk, this recipe becomes dairy-free and even more suitable for those following a keto or paleo diet. The best part is that it can be made ahead of time, offering a quick, no-fuss breakfast that’s both delicious and nutritious. Customize it with your favorite toppings like berries, nuts, or coconut flakes for added texture and flavor.

Keto-Friendly Paneer Tikka

Keto-Friendly Paneer Tikka is a flavorful, low-carb breakfast that combines the rich protein of paneer with aromatic spices and a smoky grilled flavor. Unlike traditional tikka recipes that use high-carb ingredients like yogurt, this version uses a simple marinade with spices and coconut cream, making it suitable for low-carb and keto diets. It’s a great way to start your day with a protein-packed and satisfying meal.

Ingredients:

• 200 grams paneer (cottage cheese), cut into cubes
• 2 tbsp coconut cream
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a bowl, mix coconut cream, lemon juice, turmeric powder, red chili powder, garam masala, cumin powder, and salt to make a marinade.
2. Add the paneer cubes to the marinade and toss them gently to coat evenly. Let it marinate for at least 30 minutes, or longer if possible.
3. Preheat the grill or a grill pan over medium heat. Lightly grease it with some oil or cooking spray.
4. Place the marinated paneer cubes on the grill and cook for 2-3 minutes on each side, until golden brown and slightly charred.
5. Garnish with fresh coriander leaves and serve hot.

Keto-Friendly Paneer Tikka is a fantastic low-carb breakfast option that’s full of bold flavors and healthy fats. The coconut cream in the marinade keeps the dish rich and creamy, while the grilled paneer offers a satisfying texture. The combination of spices ensures that every bite is packed with flavor, making this an exciting alternative to traditional low-carb breakfasts. It’s perfect for those on a keto diet, as it provides a good source of protein while keeping the carb count low. Pair it with a side of salad or dip for a complete and fulfilling meal.

Avocado and Egg Breakfast Cups

Avocado and Egg Breakfast Cups are a delightful low-carb breakfast option that combines the creamy richness of avocado with the protein power of eggs. This simple dish is baked to perfection, making it a perfect choice for those looking to enjoy a satisfying, nutritious breakfast while staying within their carb limits. The healthy fats from the avocado and the protein from the egg make this a filling and balanced meal.

Ingredients:

• 2 ripe avocados
• 2 large eggs
• Salt and pepper to taste
• 1/4 tsp paprika or red chili flakes (optional)
• Fresh herbs for garnish (such as cilantro or parsley)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Use a spoon to slightly hollow out the center of each half to create room for the egg.
3. Place the avocado halves in a baking dish. Carefully crack one egg into each avocado half.
4. Season with salt, pepper, and paprika or red chili flakes, if desired.
5. Bake for 15-20 minutes, or until the eggs are cooked to your liking (longer for firmer yolks).
6. Garnish with fresh herbs and serve immediately.

Avocado and Egg Breakfast Cups are a fun and creative low-carb breakfast that offers both flavor and nutrition. The combination of creamy avocado and a perfectly cooked egg makes for a filling and balanced meal that will keep you full throughout the morning. This dish is not only low in carbs but also rich in healthy fats and protein, making it ideal for anyone following a keto or low-carb diet. Plus, it’s easy to customize with various seasonings or toppings, allowing you to enjoy a different variation each time.

Eggplant and Paneer Stir-Fry

Eggplant and Paneer Stir-Fry is a low-carb, flavorful breakfast option that combines the rich texture of paneer (cottage cheese) with the earthy taste of eggplant. This stir-fry is cooked with aromatic Indian spices like cumin, coriander, and turmeric, creating a delicious, savory dish. Packed with protein and fiber, it’s a great way to start the day, while staying within your low-carb dietary goals.

Ingredients:

• 1 medium eggplant, diced
• 150 grams paneer (cottage cheese), cubed
• 1 tbsp olive oil or ghee
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• Salt to taste
• 1 small onion, chopped
• 1-2 green chilies, chopped (optional)
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until soft and golden brown.
3. Add the diced eggplant and cook, stirring occasionally, for 5-7 minutes until it begins to soften.
4. Stir in the turmeric powder, coriander powder, cumin powder, and salt. Cook for another 5 minutes until the eggplant is tender.
5. Add the cubed paneer and gently stir to combine. Cook for an additional 2-3 minutes until the paneer is lightly browned and heated through.
6. Garnish with fresh coriander leaves and serve hot.

Eggplant and Paneer Stir-Fry is a delightful low-carb breakfast that’s full of flavor and texture. The eggplant absorbs all the aromatic spices, while the paneer adds a creamy richness to the dish. This recipe is an excellent source of protein, healthy fats, and fiber, making it both nutritious and filling. It’s perfect for anyone on a low-carb or keto diet and can be paired with a side of yogurt for a complete meal. The simplicity and bold flavors of this stir-fry make it a great addition to your breakfast rotation.

Almond Flour Pancakes

Almond Flour Pancakes are a fantastic low-carb alternative to traditional pancakes made with wheat flour. Almond flour is a great substitute as it’s low in carbs and high in protein and healthy fats. These pancakes are fluffy, delicious, and perfect for anyone following a low-carb, keto, or gluten-free diet. Top them with fresh berries or a drizzle of sugar-free syrup for a wholesome and satisfying breakfast.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Butter or oil for cooking
• Fresh berries or sugar-free syrup for topping (optional)

Instructions:

1. In a bowl, whisk together the almond flour, eggs, almond milk, vanilla extract, baking powder, and salt until smooth.
2. Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
3. Pour a small amount of batter into the pan, forming small pancakes. Cook for 2-3 minutes on each side, flipping when bubbles form on the surface.
4. Once cooked, remove from the pan and repeat with the remaining batter.
5. Serve the pancakes hot with fresh berries or a drizzle of sugar-free syrup, if desired.

Almond Flour Pancakes are an excellent low-carb breakfast that doesn’t sacrifice taste or texture. They’re soft, fluffy, and packed with healthy fats and protein, making them a filling and nutritious choice. These pancakes are perfect for anyone following a keto or gluten-free diet, and they can be enjoyed with a variety of toppings such as berries, whipped cream, or sugar-free syrup. Whether for a leisurely weekend breakfast or a quick weekday meal, almond flour pancakes are sure to satisfy your cravings while keeping your carb intake low.

Greek Yogurt and Walnut Parfait

Greek Yogurt and Walnut Parfait is a delicious, low-carb breakfast that combines creamy Greek yogurt with crunchy walnuts, creating a satisfying texture contrast. This dish is rich in protein, healthy fats, and antioxidants, providing a wholesome and nourishing start to your day. It’s easy to prepare, and you can add other low-carb toppings like chia seeds or berries for extra flavor and nutrition.

Ingredients:

• 1 cup plain Greek yogurt (unsweetened)
• 1/4 cup walnuts, chopped
• 1 tbsp chia seeds (optional)
• 1/4 tsp cinnamon (optional)
• Fresh berries or a drizzle of stevia (optional)

Instructions:

1. In a serving glass or bowl, add a layer of Greek yogurt.
2. Sprinkle chopped walnuts and chia seeds (if using) over the yogurt.
3. Repeat the layers until all the yogurt and walnuts are used up.
4. Sprinkle cinnamon on top for extra flavor (optional).
5. Add fresh berries or a drizzle of stevia if you like a little sweetness.
6. Serve immediately or refrigerate for a chilled breakfast.

Greek Yogurt and Walnut Parfait is a simple, nutritious, and low-carb breakfast option that’s both filling and satisfying. The Greek yogurt provides a good dose of protein and probiotics, while the walnuts add healthy fats, fiber, and a satisfying crunch. This parfait is easy to customize with additional toppings like chia seeds, berries, or sweeteners, making it versatile for any dietary preference. It’s a perfect choice for anyone following a low-carb or keto diet and can be enjoyed as a quick breakfast or snack throughout the day.

Cauliflower Rice Upma

Cauliflower Rice Upma is a healthy, low-carb alternative to the traditional South Indian breakfast dish made with semolina. By replacing semolina with grated cauliflower, this dish retains the same flavors and textures but without the carbs. This recipe is light yet filling, rich in fiber, and packed with vegetables and spices, making it a perfect option for a nutritious and satisfying low-carb breakfast.

Ingredients:

• 1 medium cauliflower, grated (or processed into rice-sized pieces)
• 1 tbsp oil (coconut oil or ghee works best)
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 small onion, chopped
• 1 small green chili, chopped
• 1/4 tsp turmeric powder
• 1/2 tsp ginger, grated
• 1/4 cup peas (optional)
• 1/4 cup carrots, grated
• Salt to taste
• Fresh coriander for garnish
• Juice of 1/2 lemon

Instructions:

1. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds and let them splutter.
2. Add the chopped onion and green chili, sautéing for 2-3 minutes until soft.
3. Add the grated cauliflower, turmeric powder, ginger, peas, and carrots to the pan. Stir well to combine.
4. Cook the cauliflower rice mixture for 5-7 minutes, stirring occasionally, until it softens and slightly browns.
5. Season with salt, then squeeze in lemon juice and garnish with fresh coriander.
6. Serve hot.

Cauliflower Rice Upma is an excellent low-carb breakfast option that mimics the traditional upma in flavor and texture while being much lighter and lower in carbs. The cauliflower takes on the flavors of the spices and vegetables, creating a savory dish that’s both filling and nutritious. This upma is rich in fiber and provides a good amount of vitamins and minerals from the veggies. It’s perfect for anyone on a low-carb or keto diet, and the versatility of the dish allows you to add your favorite vegetables or adjust the spice levels to your preference.

Spinach and Feta Omelette

The Spinach and Feta Omelette is a quick, low-carb breakfast that’s packed with protein, healthy fats, and essential nutrients. This omelette combines the earthy flavors of spinach with the creamy, salty taste of feta cheese. It’s a nutritious way to start your day, offering a good balance of greens and protein while keeping carbs low.

Ingredients:

• 2 large eggs
• 1/2 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• 1/4 tsp garlic powder (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. Heat olive oil or butter in a non-stick pan over medium heat.
2. Add the chopped spinach and sauté for 2-3 minutes until wilted.
3. In a bowl, whisk the eggs with salt, pepper, and garlic powder (if using).
4. Pour the eggs over the spinach, tilting the pan to spread the mixture evenly.
5. Cook for 2-3 minutes, then sprinkle the crumbled feta cheese over one half of the omelette.
6. Fold the omelette in half and cook for another 1-2 minutes, or until the eggs are fully set.
7. Garnish with fresh herbs and serve hot.

he Spinach and Feta Omelette is a perfect low-carb breakfast that combines the goodness of leafy greens with the rich, creamy flavor of feta cheese. It’s easy to make, quick to cook, and provides a good source of protein and healthy fats, making it ideal for anyone following a low-carb or keto diet. The spinach adds essential vitamins and minerals, while the feta cheese brings in flavor and a creamy texture. Whether for a quick weekday breakfast or a relaxed weekend meal, this omelette is sure to keep you satisfied and energized.

Cabbage and Peanut Stir-Fry

Cabbage and Peanut Stir-Fry is a delicious low-carb breakfast that’s both crunchy and savory. The combination of cabbage, peanuts, and spices creates a satisfying dish that’s light but full of flavor. This stir-fry is high in fiber, healthy fats, and protein, making it a perfect option for a low-carb breakfast that will keep you feeling full for longer.

Ingredients:

• 2 cups cabbage, shredded
• 1/4 cup peanuts, roasted and chopped
• 1 tbsp oil (coconut oil or ghee works best)
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder
• Salt to taste
• Fresh coriander for garnish
• 1 tbsp lemon juice

Instructions:

1. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add the shredded cabbage to the pan and sauté for 4-5 minutes until it softens slightly but retains some crunch.
3. Stir in the turmeric powder, cumin powder, red chili powder, and salt. Cook for another 2-3 minutes to blend the spices.
4. Add the roasted peanuts and toss everything together.
5. Finish by squeezing lemon juice over the stir-fry and garnishing with fresh coriander.
6. Serve hot.

Cabbage and Peanut Stir-Fry is a simple, low-carb breakfast that’s packed with crunch and flavor. The cabbage adds a great texture and is low in carbs, while the peanuts provide a nice crunch and a good source of healthy fats and protein. This dish is perfect for anyone on a low-carb or keto diet, as it’s light, nutritious, and filling. It’s also quick to prepare, making it ideal for busy mornings. The aromatic spices and fresh lemon juice elevate the dish, giving it a savory and tangy kick. It’s a perfect balance of flavors that will leave you satisfied and energized throughout the day

Note: More recipes are coming soon