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A tasty, low carb variation of traditional scrambled eggs. Something different with a burst of fresh flavour - perfect for breakfast.
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Preparation Details
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Macro-Nutrition (per serve) |
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Prep time: 10 minutes
Cook time: 10 minutes
Original recipe yields: 1 serving
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Protein: 12.9g Total Calories: 204.5 |
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Spring onions or scallions |
1/2 medium (4-1/8" long)
7.5 grams
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Egg
Whole, fresh eggs
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2 large
100 grams
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Butter
Unsalted
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1/2 tbsp
7.1 grams
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Matcha Green Tea Mix
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1/8 teaspoons
0.56 grams
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Limes
Raw
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1/4 fruit (2" dia)
16.8 grams
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Pepper
Spices, black
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1/4 tsp
0.53 grams
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Salt
Table
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1/8 tsp
0.75 grams
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| 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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