Basil and Parmesan Scrambled Eggs

About

This quick and easy Keto egg recipe makes a delicious breakfast, brunch, or lunch option. Our simple low carb dish is prepared with eggs, grated parmesan cheese, creamy butter, aromatic fresh basil, and just a hint of lemon juice. This Keto recipe is ready in no time at all and perfect for serving over hot buttered Keto toast!

Do I Have to Add Lemon Juice?

We have added just a touch of lemon juice to our Keto scrambled eggs. Adding a touch of acidity to your eggs helps to make them extra fluffy and enhances the texture. You can omit the lemon juice if desired, and your eggs will still be creamy and delicious!

Serving Suggestions

These simple low carb eggs make a versatile Keto meal option. The eggs can be served on their own, with a side or as a topping. Why not serve with a Mediterranean-inspired side salad? Or load the eggs into a low carb bagel? They even make a tasty filling for avocado boats as a satiating lunch option. Please be sure to adjust your macros to account for any changes or additions made to the original recipe.

Ingredients

4 medium raw egg
2 tbsp, grated parmesan cheese, dry (grated)
1 tablespoon butter, unsalted
1 ½ tablespoon basil
½ teaspoon lemon juice
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Crack the eggs into a mixing bowl. Add the lemon juice, parmesan cheese, salt, and pepper. Beat well to combine.
Melt a generous tablespoon of butter in a skillet over a medium heat. Add the beaten egg mixture. Allow the eggs to settle for a moment, then scramble with a wooden spoon or spatula.
Roughly chop the fresh basil. Just before the eggs finish cooking through, add the basil. Stir the basil through the eggs. Once the eggs are cooked to preference, serve hot with your favorite Keto sides.