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–+ servings

Lamb Kidney and Egg Scramble

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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 Servings
Calories 310 kcal

Ingredients
  

  • 2 lamb kidneys trimmed and chopped
  • 4 large eggs beaten
  • 2 tablespoons butter
  • Salt to taste

Instructions
 

Prepare the Kidneys:

  • Rinse the lamb kidneys and pat dry. Remove any fat and chop into small pieces.

Cook the Kidneys:

  • Melt one tablespoon of butter in a skillet over medium heat. Add the chopped kidneys and sauté until browned, about 5 minutes. Season with salt.

Add the Eggs:

  • Add the remaining butter to the skillet and pour in the beaten eggs. Stir gently to combine with the kidneys.
  • Cook until the eggs are set, about 5 minutes, stirring occasionally.

Serve:

  • Spoon the scramble onto plates, and serve warm.

Nutrition

Calories: 310kcalCarbohydrates: 1gProtein: 28gFat: 20g
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