Low Carb Ovos Mexidos
Infused with bold flavors and vibrant colors, these Low Carb Ovos Mexidos (Mexican Scrambled Eggs) are a quick, satisfying breakfast option for those looking to keep carbs in check. Featuring fluffy eggs enriched with heavy cream, sautéed red bell peppers, jalapeños, red onion, and sweet grape tomatoes, this dish bursts with freshness and gentle heat. A generous sprinkle of melted cheddar cheese adds richness, while a garnish of fragrant cilantro ties everything together. Perfectly cooked in olive oil for a light and healthy touch, this high-protein, keto-friendly recipe comes together in just 25 minutes. Whether served as a stand-alone meal or paired with your favorite low-carb sides, these eggs will elevate your breakfast or brunch game while keeping it simple yet delicious.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons heavy cream
- 2 tablespoons olive oil
- 0.5 whole red bell pepper
- 1 whole jalapeño pepper
- 0.5 whole red onion
- 8 pieces grape tomatoes
- 0.25 cup cilantro
- 0.5 cup cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Dice the red bell pepper, jalapeño pepper (remove seeds for less heat), red onion, and halve the grape tomatoes.
Chop the cilantro finely and set aside for garnish.
In a medium bowl, whisk together the eggs and heavy cream until well blended. Season with salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced red onion, bell pepper, and jalapeño to the skillet. Sauté for about 3-4 minutes until they begin to soften.
Add the grape tomatoes to the skillet and cook for an additional 2 minutes, until they are slightly softened.
Reduce the heat to low and pour in the egg mixture. Allow the eggs to sit undisturbed for about 30 seconds to start setting.
Gently stir the eggs with a spatula, cooking slowly and scraping the bottom of the skillet as they cook to ensure an even scramble.
When the eggs are nearly done but still slightly runny, sprinkle the cheddar cheese on top and fold it into the eggs.
Continue cooking until the eggs are just set to your liking. Remove the skillet from the heat.
Transfer the scrambled eggs to plates, garnish with the chopped cilantro, and serve immediately.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.9 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 436 mg | 34% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 977 mg | 21% | |
*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.
