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Keto Scrambled Eggs
Make this easy keto scrambled eggs for breakfast, lunch, or dinner. This scrambled eggs recipe is so hassle-free that you will definitely add it to your breakfast rotation!
Prep Time
1
minute
min
Cook Time
4
minutes
mins
Total Time
5
minutes
mins
Course:
Breakfast
Cuisine:
African, American
Servings:
2
Calories:
245
kcal
Author:
Tayo Oredola
Ingredients
4
large
eggs
2
tablespoon
butter
¼
teaspoon
salt
½
teaspoon
black pepper
parsley
to garnish
red chili peppers
to garnish
Instructions
Whisk eggs with salt and pepper.
Melt butter in a skillet over low to medium heat.
Pour in the eggs and let it set for 2 minutes on low heat.
Break the eggs apart and stir.
Top with parsley or red chili pepper.
Notes
This recipe serves 2 and contains 0 net carbs per serving.
Refrigerate leftover eggs within two hours. Cooked eggs might start to go bad if left at room temperature for longer than that.
Adding parmesan cheese or any cheese you like is a great option. Mix the shredded cheese into the scrambled egg as they fry.
Whisk in one tablespoon of heavy cream or even sour cream to the creamy mixture of the whisked eggs before frying for a deliciously creamy flavor.
Add as much or as little pepper as you prefer. You can also add any other seasoning you want for the best results.
Nutrition
Calories:
245
kcal
|
Carbohydrates:
1
g
|
Protein:
13
g
|
Fat:
21
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
402
mg
|
Sodium:
523
mg
|
Potassium:
148
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
893
IU
|
Calcium:
62
mg
|
Iron:
2
mg