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prep time
10 min
cook time
5 min
ready time
15 min
Healthy Keto Herby Breakfast Scrambled Eggs
Are you craving a healthy Keto breakfast to kickstart your morning? This healthy Keto recipe is made with fresh herbs, spices, scallions, and tomatoes and makes a delicious and filling breakfast or brunch option.
Is a Keto diet healthy? Both academic studies and anecdotal evidence suggest that the Keto diet may provide numerous health benefits, from weight loss to diabetes management to improved mental health and beyond. The Keto diet itself is a very low-carbohydrate, high-fat diet comprising of specific healthy fats and oils, nuts, seeds, dairy, avocados, and animal sources.
###We recommend reading our Ultimate Guide to Keto for further information: https://www.carbmanager.com/article/x1kx9beaacmaxluv/ultimate-guide-to-keto/
Can I adapt this recipe to other diets? This recipe is naturally gluten free and dairy free. You can make it nut free by substituting almond milk for any milk of your choice.
Can I use alternative cooking methods? You may wish to make this recipe in the microwave. Place all ingredients in a large microwave-safe bowl. Heat on high for 90 seconds or until cooked through. Use a fork to fluff up the eggs. Take care when removing the bowl from the microwave, as it will be hot. Serve immediately.
What can I serve the dish with? Serve these herby Keto eggs with Keto bread or any side salad of choice for a complete meal.
Can I reheat this recipe? Reheat any leftovers in a microwave-safe plate or bowl for 30 seconds - 1 minute until heated through.
Net Carbs
4.7 g
Fiber
2.3 g
Total Carbs
7.2 g
Protein
14.2 g
Fats
24.8 g
305 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tomato
1 cup
Scallions or spring onions, tops and bulb, raw
2 medium - 4 1/8" long
Basil, fresh
4 tbsp
Parsley, fresh
2 tbsp
Olive oil
2 tbsp
Raw egg
4 large
Almond milk, vanilla or other flavors, unsweetened
2 tbsp
Paprika
1 tsp
Chilli Flakes / Red Pepper Flakes
0.5 tsp
Salt
0.25 tsp
Black pepper, ground
0.25 tsp
Recipe Steps
steps 5
15 min
Step 1
Finely dice the tomato and scallions, and place them in a bowl. Set aside. Roughly chop the basil and parsley. In a separate bowl, lightly whisk the eggs. Add 1 tablespoon of oil, the almond milk, paprika, and chili flakes, and season with a pinch of salt and freshly ground black pepper. Add the basil and parsley and whisk to combine.Step 2
Add the remaining 1 tablespoon of olive oil to a pan set over medium heat. Add the tomato and scallions to the pan. Saute for 4-5 minutes until softened, and the liquid has evaporated.Step 3
Add the egg mixture to the pan. Loosely mix the tomato through. Allow the eggs to cook untouched for 30 seconds.Step 4
Using a spatula or wooden spoon, gently lift and fold the eggs until scrambled and set.Step 5
Remove the eggs from the heat. Plate onto a serving dish. Season with fresh basil and cracked black pepper.
