Veggie keto scramble
Scrambled eggs with sautéed mushrooms and peppers are topped with Parmesan cheese and fresh cut green onions. Delicious, fast, easy, and oh-so keto.
USMetric
servingservings
Ingredients
- 1 tbsp 1 tbsp butter
- 1 oz. (61⁄3 tbsp) 28 g (95 ml) mushrooms, sliced
- 3 3 eggeggs
- 1 oz. (3 tbsp) 28 g (45 ml) red bell pepper, dicedred bell peppers, diced
- salt and ground black pepper
- ¼ cup 60 ml Parmesan cheese, shredded
- ½ (¼ oz.) ½ (7.5 g) scallion, choppedscallions, chopped
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Nutrition
www.dietdoctor.com
Making low carb simple
Instructions
- Heat the butter in a large frying pan on medium heat. Add the sliced mushrooms, chopped red peppers, season with salt and pepper, and fry until soft.
- Crack the eggs straight into the pan and stir right away so everything gets well incorporated.
- Move spatula across bottom and side of the skillet to form large, soft curds. Cook until no visible liquid egg remains, but the eggs are not dry.
- Put the scramble on a plate and top with shredded parmesan and scallions.
Tip
Use a Microplane to grate the Parmesan cheese even finer for an even fluffier result.
If you prefer to mix the Parmesan cheese into the scramble, this is also a tasty option.
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It may be variations in the type of mushroom or the brand of parmesan cheese.
Yes, but be sure to adjust the nutritional information accordingly. Perhaps asparagus or a bit of tomato would be a good addition.
Wonderful!! I am so glad you enjoyed this one!
My husband loves when I make this one for him. So easy when you have the veggies chopped and ready to go in the fridge.
So glad you enjoyed it!
It may be variations in the type of mushroom or the brand of parmesan cheese.