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.

scrambled eggs, sauteed spinach, avocado, red onion and raspberries on a white plate and background

Keto Breakfast

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!

scrambled eggs, sauteed spinach, avocado, red onion and raspberries on a white plate and background

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.

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Keto Soft Scrambled Eggs with Spinach + Marinated Onions


  • Author: Natalie
  • Prep Time: 1 minutes
  • Cook Time: 4 minutes
  • Total Time: 5 minutes
  • Yield: 1 1x

Ingredients

Scale
  • 2 tablespoons ghee (or grass fed butter), divided
  • 2 eggs, beaten
  • 1 cup spinach
  • half an avocado, sliced
  • kosher salt + pepper
  • 2 tablespoons marinated onions
  • 3 raspberries

Instructions

  1. Heat a nonstick skillet over medium heat until warm.
  2. 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.
  3. 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.
  4. 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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