Summer Herb Scrambled Eggs
I quick recipe for flavourful herb filled scrambled eggs for your next low carb breakfast.
Equipment
- Cutting board
- Knife
- Non-stick Fry Pan
- Rubber spatula
Ingredients
- 4 large eggs
- 2 tablespoons butter
- 2 tablespoons parsley chopped
- 2 tablespoons dill chopped
- 1 tablespoon rosemary finely chopped
- 1 tablespoon sage chopped
- 1½ tablespoons chives chopped
- salt & pepper to taste
Instructions
- Wash the fresh herbs of your choosing and chop with a sharp knife. If you are using stronger herbs such as rosemary, strip the leaves from the stem and discard the stem, finely chop the leaves. Milder herbs like parsley or dill, can be coarsely chopped with the stems
- Crack the eggs into a bowl and scramble with a fork, or a whisk. Alternatively you can scramble with an immersion blender or crack them right into the pan and scramble them there.
- In a non-stick fry pan, melt some butter over medium heat until it is just slightly bubbling and pour in your eggs. Stir frequently with a rubber spatula for 3-5 minutes until the eggs are cooked to your liking.
- Just before you are ready to remove the eggs from the heat add freshly chopped herbs and stir to combine. Remove from heat and serve hot as part of a healthy low carb breakfast.
Notes
- You are free to use whatever herbs or other flavours you like here, the point is to inspire you to add a twist to your low carb breakfast routine
Nutrition
Calories: 260kcalCarbohydrates: 2gProtein: 13gFat: 22gSodium: 550mgPotassium: 200mgFiber: 0.5gSugar: 1.3gVitamin A: 1800IUVitamin C: 15mgCalcium: 75mgIron: 1.9mgNet Carbs: 1.5g
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