Keto Scrambled Eggs with Spinach and Onions
Elevate your breakfast game with this delicious and nutrient-packed Keto Scrambled Eggs with Spinach and Onions! Perfectly fluffy eggs are whisked with heavy cream for a creamy consistency, then gently cooked with sautéed onions and vibrant spinach for a flavorful, low-carb dish. Seasoned with garlic powder, salt, and black pepper, every bite is bursting with savory goodness. With minimal prep time and simple ingredients like butter and olive oil, this recipe is ideal for busy mornings or as a satisfying brunch option. Ready in just 15 minutes, these keto scrambled eggs are a wholesome way to fuel your day while staying on track with your dietary goals. Serve this quick and easy dish as-is or pair it with avocado slices for a complete meal!
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup fresh spinach
- 0.5 small onion
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon extra virgin olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
Instructions
Crack the eggs into a medium-sized bowl. Add the heavy cream, salt, black pepper, and garlic powder. Whisk the mixture until the yolks and whites are thoroughly combined and slightly frothy.
Prepare the spinach by washing it thoroughly and drying it with a clean kitchen towel or paper towels. Roughly chop the spinach into smaller pieces.
Peel the onion and finely chop half of it to yield approximately 1/4 cup of chopped onions.
Heat a non-stick skillet over medium heat and add the olive oil and butter. Allow the butter to melt completely, swirling it around the pan to combine with the olive oil.
Add the chopped onions to the skillet. Sauté them for about 2-3 minutes, or until they become translucent and slightly golden.
Add the chopped spinach to the onions. Cook for another 1-2 minutes, stirring frequently, until the spinach is wilted.
Reduce the heat to low and pour the egg mixture over the spinach and onions. Let the eggs sit, undisturbed, for about 30 seconds to 1 minute, allowing the edges to begin setting.
Gently stir with a spatula, pushing the eggs from the edges towards the center. Continue cooking and gently stirring, allowing the uncooked eggs to flow to the edges, for about 3-5 minutes or until the eggs are mostly set but still soft and creamy.
Remove the skillet from heat and let the residual heat finish cooking the eggs to your desired doneness.
Transfer the scrambled eggs to serving plates and enjoy immediately!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 384 mg | 8% | |
*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.
