Keto Scrambled Eggs with Spinach and Tomatoes
Start your day with a nutrient-packed breakfast that’s both delicious and keto-friendly with this Keto Scrambled Eggs with Spinach and Tomatoes recipe. Fluffy eggs whisked with rich heavy cream are perfectly complemented by sautéed fresh spinach, sweet cherry tomatoes, and a touch of tangy Parmesan cheese. Cooked in buttery perfection, this low-carb dish is quick and easy, taking just 20 minutes from prep to plate. With its vibrant colors and satisfying flavors, it’s a wholesome meal that’s as visually appealing as it is tasty. Pair with sliced avocado for an extra boost of healthy fats, making it an unbeatable choice for a satisfying keto breakfast or brunch.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Heavy Cream
- 2 tablespoons Butter
- 1 cup Fresh Spinach
- 6 pieces Cherry Tomatoes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 tablespoons Grated Parmesan Cheese
Instructions
Crack the eggs into a medium-sized bowl. Add the heavy cream, salt, and black pepper. Whisk the mixture until it is well combined and slightly frothy.
Rinse and pat dry the fresh spinach. Chop the spinach roughly for easier incorporation into the scramble.
Slice the cherry tomatoes in half.
In a non-stick skillet over medium heat, melt one tablespoon of butter. Add the spinach and sauté for about 2 minutes until wilted. Remove the spinach from the pan and set aside.
Add the remaining tablespoon of butter to the same skillet. Once melted, pour in the egg mixture.
Allow the eggs to cook undisturbed for about 1 minute until the edges start to set.
Using a spatula, gently fold the eggs from the edge towards the center. Continue folding occasionally until the eggs are almost cooked.
Add the wilted spinach and the halved cherry tomatoes to the egg mixture. Gently fold to combine all ingredients. Cook for another minute or until the eggs are just set to your liking.
Sprinkle the grated Parmesan cheese over the top and give the eggs one last gentle fold to incorporate the cheese.
Serve immediately, dividing between two plates. This dish pairs well with a side of sliced avocado for an extra dose of healthy fats.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 271 mg | 21% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 531 mg | 11% | |
*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.
