Healthy Keto Herby Breakfast Scrambled Eggs
How to Make It
Step 1
Finely dice the tomato and scallions, and place them in a bowl. Set aside. Roughly chop the basil and parsley. In a separate bowl, lightly whisk the eggs. Add 1 tablespoon of oil, the almond milk, paprika, and chili flakes, and season with a pinch of salt and freshly ground black pepper. Add the basil and parsley and whisk to combine.
Step 2
Add the remaining 1 tablespoon of olive oil to a pan set over medium heat. Add the tomato and scallions to the pan. Saute for 4-5 minutes until softened, and the liquid has evaporated.
Step 3
Add the egg mixture to the pan. Loosely mix the tomato through. Allow the eggs to cook untouched for 30 seconds.
Step 4
Using a spatula or wooden spoon, gently lift and fold the eggs until scrambled and set.
Step 5
Remove the eggs from the heat. Plate onto a serving dish. Season with fresh basil and cracked black pepper.
Ingredients
- Tomato – 1 cup
- Scallions or spring onions, tops and bulb, raw – 2 medium – 4 1/8″ long
- Basil, fresh – 4 tbsp
- Parsley, fresh – 2 tbsp
- Olive oil – 2 tbsp
- Raw egg – 4 large
- Almond milk, vanilla or other flavors, unsweetened – 2 tbsp
- Paprika – 1 tsp
- Chilli Flakes / Red Pepper Flakes – 0.5 tsp
- Salt – 0.25 tsp
- Black pepper, ground – 0.25 tsp