Keto Curried Scrambled Eggs

Keto Curried Scrambled Eggs

 

Keto Curried Scrambled Eggs

Keto Curried Scrambled Eggs

These keto scrambled eggs are rich, creamy and loaded with aromatic spices and curry powder. The eggs are mixed with a little double cream but you can simply omit this for dairy free.

These make for a vibrant brunch or filling for low carb pitta breads.
5 from 2 votes
Prep Time 4 mins
Cook Time 10 mins
Total Time 14 mins
Course brunch
Cuisine Indian
Servings 2 people
Calories 259 kcal

Ingredients
  

  • 4 large eggs
  • 15 g unsalted butter
  • 1 clove garlic minced
  • 1 tbsp red onion finely diced
  • 1 tsp fresh ginger grated
  • 1 tsp fresh red chili finely chopped
  • 1 medium tomato seeds and pulp removed and flesh diced
  • 1 tbsp double cream (heavy cream)
  • 30 g baby spinach stems removed
  • 1 tbsp fresh coriander (cilantro) roughly chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp curry powder
  • salt and pepper to season

Instructions
 

  • Heat the butter in a frying pan (skillet) over a low/medium heat. Add the garlic, onion, ginger and chili. Sweat gently until tender.
  • Whilst the onion and spice mix is cooking, add the egg and cream to a mixing bowl. Season with salt and pepper and beat together well to combine.
  • Add the diced tomato, cumin, dried coriander and curry powder to the pan. Cook for a minute until fragrant and the tomato has softened.
  • Add the beaten egg mixture to the pan along with the spinach and give everything a
    good stir.
  • Allow the egg to settle and cook for a moment before scrambling with a spatula, cooking to preference.
  • Scatter with the chopped coriander to serve.

Nutrition

Calories: 259kcalCarbohydrates: 5gProtein: 14gFat: 20gFiber: 2g
Keyword Curried, Scrambled eggs
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