Matcha Scrambled Eggs with Lime

February 22, 2018

Matcha Scrambled Eggs with Lime

A tasty, low carb variation of traditional scrambled eggs. Something different with a burst of fresh flavour - perfect for breakfast.

PREP + NUTRITION

Preparation Details
Macro-Nutrition (per serve)
Prep time: 10 minutes
Cook time: 10 minutes
Original recipe yields: serving

Protein: 12.9g
Carbohydrates: 3.9g 
Fats: 15.3g

Total Calories: 204.5

 

INGREDIENTS

Spring onions or scallions
(includes tops and bulb), raw

1/2 medium (4-1/8" long)
7.5 grams
2 large
100 grams
1/2 tbsp
7.1 grams
1/8 teaspoons
0.56 grams
1/4 fruit (2" dia)
16.8 grams
1/4 tsp
0.53 grams

1/8 tsp
0.75 grams

 

DIRECTIONS

1 Thinly slice 2 green onions.
2 In a medium bowl, crack 8 eggs and whisk them together until well-beaten. Stir in ½ teaspoon salt and plenty of fresh ground pepper.
3 In a skillet, heat 2 tablespoons butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Add the green onion and saute for about 1 minute to soften slightly. Pour in the eggs.
4 Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, and remove them from the heat just before they are fully hardened.
5 To serve: place eggs on a plate. Garnish with sprinkles of matcha and squeezes of lime juice. Enjoy!



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