Mexican Scrambled Eggs

Why This Is Strictly Keto

Mexican-style eggs are usually wrapped in a tortilla or served with beans. Here they are simply scrambled in butter with scallions, jalapeño, tomato and cheddar — all the flavor and none of the starch.

Ingredients

• 2 tablespoons butter
• 2 scallions, chopped
• 1 jalapeño, seeded and finely chopped
• 1 medium tomato, finely chopped
• 6 large eggs
• 3 ounces (85 g) shredded cheddar cheese
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

1. Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the scallions, jalapeño and tomato and cook for 3–4 minutes until soft.

2. Add the eggs: Beat the eggs with the salt and pepper and pour into the pan.

3. Scramble: Stir gently with a spatula for 2 minutes, until the eggs are softly set but still creamy.

4. Finish: Stir in the cheddar until just melted and serve right away.

Nutritional Info (per serving, approximate)

Tips

• Take the pan off the heat while the eggs are still a little glossy; they finish cooking on the plate.
• Leave the jalapeño seeds in if you like more heat.
• Serve with sliced avocado and a spoonful of sour cream.