Keto Scrambled Eggs with Potatoes
Elevate your breakfast game with this delicious and keto-friendly twist on classic scrambled eggs! This recipe for Keto Scrambled Eggs with Potatoes swaps traditional spuds for sautéed diced radishes, offering a low-carb alternative with a mild, potato-like flavor and satisfying texture. Creamy eggs whisked with heavy cream, cooked alongside buttery radishes, deliver a rich and velvety dish that's perfect for anyone following a ketogenic lifestyle. The addition of fresh chives adds a burst of vibrant flavor to each bite, while the quick and simple cooking process ensures this dish is ready in just 25 minutes. Perfect for two servings, this hearty yet healthy breakfast is a must-try for those seeking a low-carb, high-protein start to their day.
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Recipe Information
Ingredients
- 4 large eggs
- 200 grams radishes
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh chives
Instructions
Start by washing the radishes thoroughly to remove any dirt. Trim the ends and cut them into small cubes, similar in size to diced potatoes.
In a medium-sized skillet, melt 1 tablespoon of butter over medium heat. Once the butter is melted and hot, add the diced radishes.
Sauté the radishes for about 8-10 minutes, or until they are fork-tender and lightly browned. Stir occasionally to ensure even cooking.
While the radishes are cooking, crack the eggs into a bowl. Add the heavy cream, salt, and black pepper to the eggs, and whisk until they are fully combined and slightly frothy.
Once the radishes are cooked, push them to one side of the skillet. Add the remaining tablespoon of butter to the empty side of the skillet. Allow it to melt completely.
Pour the egg mixture into the melted butter side of the skillet. Allow it to set slightly on the bottom, then gently stir continuously with a spatula, incorporating the cooked radishes into the eggs.
Continue to cook, stirring gently, until the eggs are softly set but still slightly runny, about 3-4 minutes.
Remove from heat and immediately plate the scrambled eggs and radishes to prevent further cooking. Garnish with freshly chopped chives before serving.
Serve hot and enjoy your keto-friendly scrambled eggs with a potato-like radish twist!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 13.7 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
