Low Carb Chilli Scrambled Eggs
Start your day with a flavorful kick by making these Low Carb Chilli Scrambled Eggs, a spicy and satisfying breakfast ready in just 15 minutes! Packed with protein from creamy, perfectly scrambled eggs and a burst of heat from finely chopped red chili peppers, this dish is elevated further with the aromatic crunch of sautéed green onions and the fresh, herbaceous finish of chopped cilantro. Gently cooked in butter for a rich texture and enhanced with a touch of heavy cream for extra creaminess, this low-carb, keto-friendly recipe is perfect for anyone seeking a bold start to their morning. Serve alone for a quick, hearty meal, or pair with a side of avocado for a wholesome, nutrient-packed breakfast.
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Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1 medium, finely chopped red chili peppers
- 2 stalks, finely sliced green onions
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
Directions
Step 1
Crack the eggs into a medium mixing bowl. Add the heavy cream, salt, and black pepper. Whisk the mixture vigorously until the ingredients are well combined and the eggs are a uniform yellow, about 1-2 minutes.
Step 2
Melt the butter in a non-stick skillet over medium heat. Once the butter has melted and is beginning to froth, add the finely chopped red chili peppers and the sliced green onions to the pan.
Step 3
Sauté the chili peppers and green onions for about 2-3 minutes or until the peppers have softened and the onions are fragrant.
Step 4
Reduce the heat to low. Pour the egg mixture into the skillet. Allow the eggs to sit undisturbed for about 30 seconds until they just begin to set around the edges.
Step 5
Using a spatula, gently stir the eggs by moving them around the pan in slow, circular motions, ensuring the eggs cook gently and evenly.
Step 6
Continue cooking while frequently stirring until the eggs reach your desired consistency, typically around 3-4 more minutes for soft, creamy scrambled eggs.
Step 7
Remove the skillet from the heat just before the eggs are fully set as they will continue to cook slightly in the residual heat.
Step 8
Stir in the chopped cilantro to incorporate evenly. Serve hot, optionally garnished with extra cilantro or additional sliced green onions if desired.
Nutrition Facts
| Serving size | (298.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 511.0 |
| Total Fat 40.7g | 0% |
| Saturated Fat 18.6g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 806.9mg | 0% |
| Sodium 968.4mg | 0% |
| Total Carbohydrate 5.5g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 2.3g | |
| Protein 26.3g | 0% |
| Vitamin D 166.2IU | 0% |
| Calcium 146.8mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 458.3mg | 0% |
Source of Calories