Keto Soft Scrambled Eggs with Spinach + Marinated Onions
Keto Soft Scrambled Eggs with Spinach + Marinated Onions Recipe – a low carb, high fat breakfast that is ready in 5 minutes! Paleo, Whole30, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Eggs and spinach is one of my go-to keto breakfasts. I soft scramble the eggs in ghee, which is adds tons of healthy fat. And I love adding in dark leafy greens as often as I can to all my meals.
Eggs for breakfast day after day can get boring. To add some brightness and pops of flavor I love the addition of marinated onions! If you haven’t made them before I cannot recommend them enough. Easiest way to jazz up a meal!
Low Carb Scrambled Egg Breakfast
To add even more healthy fat and fiber, I love half an avocado. And for a little bit of a sweet treat a few raspberries are my favorite low carb fruit to enjoy.Print
- Heat a nonstick skillet over medium heat until warm.
- Add 1 tablespoon of the ghee, melt it and coat the bottom of the pan. Add the eggs and start stirring rapidly using a rubber spatula. Remove from the pan and transfer the eggs to a plate when they’re still just barely a little liquidy, after about 45-6o seconds. They will continue cooking from the residual heat. This is the secret to soft scrambled eggs that aren’t rubbery.
- In the same skillet, add the remaining tablespoon ghee. Add the spinach and toss continuously for about 30-45 seconds until just starting to wilt. Remove from heat and transfer to a plate. The spinach will also continue cooking from the residual heat. This will avoid super soggy and overly cooked spinach.
- To the plate, add the avocado, marinated onions and raspberries. Season the eggs, avocado and spinach with kosher salt and pepper. Enjoy!
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