Scrambled eggs are an easy keto breakfast, and they are also completely customizable. You can jazz them up with all sorts of additions and flavors. A little fresh spinach and some feta give these eggs a Mediterranean twist.
January 28 2019 recipe by Carolyn Ketchum, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Breakfast
Scrambled eggs are an easy keto breakfast, and they are also completely customizable. You can jazz them up with all sorts of additions and flavors. A little fresh spinach and some feta give these eggs a Mediterranean twist.
USMetric
2 servingservings
Ingredients
- 4 4 large egglarge eggs
- 1 tbsp 1 tbsp heavy whipping cream
- 1 tbsp 1 tbsp butter
- 4 oz. (32⁄3 cups) 110 g (850 ml) fresh baby spinach
- 1 1 garlic clove, mincedgarlic cloves, minced
- salt and ground black pepper
- 1½ oz. (42⁄3 tbsp) 45 g (70 ml) feta cheese, crumbled
- 3 oz. 85 g bacon
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Instructions
In a medium bowl, whisk the eggs and cream together until well combined.
Heat a large skillet over medium-low heat and add the butter. Once the butter is melted, stir in the spinach and garlic and let cook until the spinach is wilted. Sprinkle with salt and pepper.
Pour the egg mixture into the skillet. Cook without disturbing until it just begins to set around the edges. Using a rubber spatula, gently lift and turn the curds from the edge of the pan toward the center, allowing the uncooked eggs to run back out to the edges. Continue to lift and turn until the eggs are set to your liking.
Remove the pan from heat and sprinkle with feta cheese. Serve immediately. Add some fried bacon slices if you like!
Carolyn's notes
The trick is to keep the heat quite low so that the eggs cook slowly. This allows you to scramble them gently and make light, fluffy curds. If you pour the eggs into a hot pan, they cook almost instantly and you are racing to keep up. Keep your heat at no more than medium-low. If your stove runs hot or your skillet isn’t heavy-duty and well insulated, consider keeping the heat on low.
Scrambled eggs really are a blank slate. You can eat them plain, of course, but they are ready and willing to take on all sorts of delicious flavors. Any sort of cheese, sliced veggies, and cooked meats make great additions. Make breakfast exciting again!
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14 comments
1
Gil
February 4 2019
Thai basil is a great add :)
2
Diana
February 4 2019
This is excellent! I also added some basil.
- 2 comments removed
5
Venencia
March 28 2019
most filling and delicious breakfast. my daily default
6
Julie
April 19 2019
oh yum yum yum. i use bacon grease instead of butter whenever appropriate. Sour cream is cheaper than heavy cream and works great in eggs. Frozen spinach is always in my freezer and readily available. Fresh is nice but spoils quickly,
7
Chantal
April 26 2019
Since net carbs is 3g & fiber is 1g, does that mean this has 4g total carbs?
Reply: #8
8
Reply to comment #7 by Chantal
Kristin Parker Team Diet Doctor
April 27 2019
Since net carbs is 3g & fiber is 1g, does that mean this has 4g total carbs?
Yes, that's correct.
9
Tiahlese Smith
September 5 2020
Does the Nutrition include the bacon?
Reply: #10
10
Reply to comment #9 by Tiahlese Smith
Kerry Merritt Team Diet Doctor
September 6 2020
Does the Nutrition include the bacon?
No, it doesn't include the bacon. Any optional ingredients are omitted from the nutrition information.
11
Laura
March 17 2021
When you say 2 oz of bacon is that cooked weight or pre-cooked weight?
Reply: #12
12
Reply to comment #11 by Laura
Kristin Parker Team Diet Doctor
March 19 2021
When you say 2 oz of bacon is that cooked weight or pre-cooked weight?
Standard recipe convention always lists the raw weight of meat, unless it specifies cooked.
13
Terry
May 9 2021
This is just incredible if you're not shy with the garlic. Thanks for the egg-making tips, which produced eggs that fairly melted in the mouth. I made it for myself yesterday, and to host my bubble-mates for Mother's Day breakfast. Sometimes - even after 70 pounds lost - I can't believe this is a "diet."
Reply: #14
14
Reply to comment #13 by Terry
Crystal Pullen Team Diet Doctor
May 10 2021
This is just incredible if you're not shy with the garlic. Thanks for the egg-making tips, which produced eggs that fairly melted in the mouth. I made it for myself yesterday, and to host my bubble-mates for Mother's Day breakfast. Sometimes - even after 70 pounds lost - I can't believe this is a "diet."
Terry, are you finding that you're like me and a much better cook with Diet Doctor recipes? The tips really make a difference!
15
Marius
August 29 2021
Does the percentages of fat and protein are set correctly in the description?
Reply: #16
16
Reply to comment #15 by Marius
Kristin Parker Team Diet Doctor
August 30 2021
Does the percentages of fat and protein are set correctly in the description?
This is 27% calories from protein and 70% calories from fat.
