About
These spicy scrambled eggs are loaded with aromatic cilantro, tender scallions and fiery dried chili flakes.
This is a great breakfast option with a kick or lunch served on low carb bread or avocado boats.
Ingredients
- 4 medium raw egg
- 2 large scallions
- 2 tablespoon cilantro
- 1 teaspoon hot chili pepper, dried, with seeds
- 1 tablespoon olive oil
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Thinly slice the scallions. Heat the oil in a skillet over a low/medium heat and add the scallion and chili flakes. Cook gently for a minute or so until tender.
- Add the eggs to a bowl with the cilantro leaves, salt and pepper. Beat together well to combine.
- Add the beaten eggs to the pan and allow to settle for a moment then scramble with a wooden spoon, cooking to preference.
Nutrition Facts
- Servings: 2
- Calories: 207.9kcal/869.7kJ (per serving)
- Fat: 16.2g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 11.7g (per serving)
