Low Carb Chilli Scrambled Eggs
Bursting with bold flavors and low-carb goodness, this recipe for Low Carb Chilli Scrambled Eggs takes classic scrambled eggs to a whole new level with the addition of vibrant red chili peppers and fragrant green onions. Whipped with heavy cream for a luxuriously creamy texture and finished with a touch of butter and fresh cilantro, these scrambled eggs are as satisfying as they are simple to prepare. Perfect for busy mornings or a quick lunch, this protein-packed dish comes together in just 15 minutes and serves as an excellent option for those following a keto or low-carb lifestyle. Pair yours with a side of avocado or enjoy them on their own for a fiery kick that will wake up your taste buds!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1 medium, finely chopped red chili peppers
- 2 stalks, finely sliced green onions
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
Instructions
Crack the eggs into a medium mixing bowl. Add the heavy cream, salt, and black pepper. Whisk the mixture vigorously until the ingredients are well combined and the eggs are a uniform yellow, about 1-2 minutes.
Melt the butter in a non-stick skillet over medium heat. Once the butter has melted and is beginning to froth, add the finely chopped red chili peppers and the sliced green onions to the pan.
Sauté the chili peppers and green onions for about 2-3 minutes or until the peppers have softened and the onions are fragrant.
Reduce the heat to low. Pour the egg mixture into the skillet. Allow the eggs to sit undisturbed for about 30 seconds until they just begin to set around the edges.
Using a spatula, gently stir the eggs by moving them around the pan in slow, circular motions, ensuring the eggs cook gently and evenly.
Continue cooking while frequently stirring until the eggs reach your desired consistency, typically around 3-4 more minutes for soft, creamy scrambled eggs.
Remove the skillet from the heat just before the eggs are fully set as they will continue to cook slightly in the residual heat.
Stir in the chopped cilantro to incorporate evenly. Serve hot, optionally garnished with extra cilantro or additional sliced green onions if desired.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 458 mg | 10% | |
*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.
