Low Carb Classic Scrambled Eggs
Start your day with the perfect plate of **Low Carb Classic Scrambled Eggs**, a simple yet richly satisfying recipe that’s ideal for ketogenic or low-carb diets. Featuring just five main ingredients—fresh large eggs, heavy cream, unsalted butter, and a touch of seasoning—these scrambled eggs are irresistibly creamy, fluffy, and infused with a delicate buttery flavor. A sprinkle of fresh chives adds a pop of color and herbaceous finish, making this dish as beautiful as it is delicious. Ready in just 10 minutes from start to finish, this recipe is perfect for busy mornings yet elegant enough for a leisurely weekend brunch. Packed with protein and flavor, these low-carb scrambled eggs are a nutrient-packed way to fuel your day. Serve them solo or with your favorite sides to elevate your breakfast game!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh chives
Instructions
Crack the eggs into a medium bowl and add the heavy cream. Whisk together with a fork or a whisk until the mixture is fully combined and slightly frothy.
Stir in the salt and black pepper, ensuring even seasoning throughout the egg mixture.
Chop the fresh chives finely and set aside for garnish.
Place a non-stick skillet or frying pan over medium-low heat. Add the unsalted butter and let it melt completely, coating the bottom of the pan.
Once the butter is melted and begins to foam, add the egg mixture to the pan.
Using a rubber spatula, gently stir the eggs in the pan, moving them slowly from the edges to the center. Be patient and continue to stir as the eggs begin to form soft curds.
Cook the eggs to your desired level of doneness, ensuring they remain creamy and slightly glossy.
Remove the pan from the heat to avoid overcooking the eggs.
Transfer the scrambled eggs onto serving plates and sprinkle with the chopped chives for a fresh, herby flavor.
Serve immediately for the best texture and taste.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 290 mg | 6% | |
*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.
