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5 from 2 votes
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.
Prep Time4 mins
Cook Time10 mins
Total Time14 mins
Course: brunch
Cuisine: Indian
Keyword: Curried, Scrambled eggs
Servings: 2 people
Calories: 259kcal


  • 4 large eggs
  • 15 g unsalted 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 (cilantro) roughly chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp curry powder
  • salt and pepper to season


  • 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.


Calories: 259kcal | Carbohydrates: 5g | Protein: 14g | Fat: 20g | Fiber: 2g

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