These keto scrambled eggs are rich, creamy and loaded with aromatic spices and curry powder. The eggs are mixed with a little double cream but you can simply omit this for dairy free.
These make for a vibrant brunch or filling for low carb pitta breads.
These make for a vibrant brunch or filling for low carb pitta breads.
Servings: 2 people
Calories: 259kcal
Ingredients
- 4 large eggs
- 15 g butter
- 1 clove garlic minced
- 1 tbsp red onion finely diced
- 1 tsp fresh ginger grated
- 1 tsp fresh red chili finely chopped
- 1 medium tomato seeds and pulp removed and flesh diced
- 1 tbsp double cream (heavy cream)
- 30 g baby spinach stems removed
- 1 tbsp fresh coriander roughly chopped
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp curry powder
- a pinch of sea salt and freshly ground black pepper to taste
Instructions
- Heat the butter in a frying pan (skillet) over a low/medium heat. Add the garlic, onion, ginger and chili. Sweat gently until tender.
- Whilst the onion and spice mix is cooking, add the egg and cream to a mixing bowl. Season with salt and pepper and beat together well to combine.
- Add the diced tomato, cumin, dried coriander and curry powder to the pan. Cook for a minute until fragrant and the tomato has softened.
- Add the beaten egg mixture to the pan along with the spinach and give everything a
good stir. - Allow the egg to settle and cook for a moment before scrambling with a spatula, cooking to preference.
- Scatter with the chopped coriander to serve.
Nutrition
Calories: 259kcal | Carbohydrates: 5g | Protein: 14g | Fat: 20g | Fiber: 2g