Keto mexican scrambled eggs with parmesan cheese
Experience the delightful blend of flavors with our Keto Mexican Scrambled Eggs featuring zesty jalapeno, fresh tomatoes, aromatic onions, and rich parmesan cheese. Perfectly spiced and cooked in buttery goodness, this low-carb, high-protein breakfast is sure to tantalize your taste buds and keep you energized all day. Ideal for keto enthusiasts!
- 04 Jun 2024
- Cook time 5 min
- Prep time 5 min
- 2 Servings
- 8 Ingredients
Keto Mexican scrambled eggs with Parmesan cheese is a delicious and low-carb breakfast option that combines the vibrant flavors of Mexico with the creamy texture of scrambled eggs. This dish is perfect for anyone following a ketogenic diet or simply looking for a nutritious and flavorful meal to start their day. By using fresh ingredients such as jalapeno pepper, tomatoes, and onions, and enhancing the taste with Parmesan cheese, you can elevate a simple scrambled eggs recipe to a whole new level.
Ingredients:
Instructions:
- Finely chop the onion and jalapeño pepper. Ensure the seeds are removed from the jalapeño if you prefer less heat.
- Dice the tomato.
- Crack the 2 eggs into a medium-sized bowl, add a pinch of salt and the black pepper, and beat them lightly until the yolks and whites are combined.
- Heat a non-stick skillet over medium heat and add the tablespoon of butter.
- Once the butter has melted and is slightly bubbling, add the chopped onion and jalapeño. Sauté for about 2-3 minutes or until the onion becomes translucent and the jalapeño is tender.
- Add the diced tomato to the skillet and cook for an additional 2 minutes, stirring occasionally, until the tomatoes are slightly softened.
- Pour the beaten eggs into the skillet with the vegetables. Allow the eggs to set slightly before stirring.
- Using a spatula, gently stir and fold the eggs, making sure to incorporate the vegetables evenly.
- Continue to cook the eggs to your desired doneness. For soft and creamy scrambled eggs, cook for about 2-3 minutes, stirring frequently. For firmer eggs, cook a bit longer.
- When the eggs are almost done but still slightly runny, sprinkle the grated Parmesan cheese evenly over the eggs.
- Stir gently to combine the cheese into the eggs, allowing it to melt. This should take about another minute.
- Taste the scrambled eggs and add more salt and pepper if needed.
- Remove the skillet from the heat and transfer the scrambled eggs to a serving plate.
- Optionally, garnish with additional toppings like chopped fresh cilantro or a few slices of avocado.
- Serve immediately and enjoy your Keto Mexican scrambled eggs with Parmesan cheese hot from the skillet!
Tips:
- For a less spicy version, remove the seeds from the jalapeno pepper before chopping.
- You can add other vegetables such as bell peppers or spinach to increase the nutritional content.
- Use a non-stick skillet for easier cooking and cleaning.
- Cook the vegetables until they are soft and fragrant before adding the eggs for better flavor integration.
- Feel free to experiment with different types of cheese if you don't have Parmesan on hand.
- Serve the scrambled eggs with a side of guacamole or fresh salsa for an extra touch of Mexican flair.
Keto Mexican scrambled eggs with Parmesan cheese is a quick, easy, and satisfying breakfast that brings together the bold flavors of Mexican cuisine with the richness of eggs and cheese. Whether you're on a keto diet or just looking to try something new, this dish is sure to become a favorite. Serve it with a side of avocado or salsa for an extra burst of flavor and enjoy a delicious and nutritious start to your day.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 11g | 8% |
| Carbohydrates | |
| Carbohydrates 5g | 2% |
| Fiber 1.02g | 3% |
| Sugar 2.35g | 2% |
| Fat | |
| Fat 16g | 18% |
| Saturated 7g | 23% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 200mg | 36% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 0.44mg | 3% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.74ug | 31% |
| Vitamin C 16mg | 18% |
| Vitamin E 1.20mg | 8% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 1.19mg | 11% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 260mg | 8% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 1.36mg | 12% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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