Italian Style Scrambled Eggs

About

These Keto breakfast scrambled eggs are loaded with Italian-inspired flavors and healthy fats – perfect as a breakfast or brunch option. Our low carb egg recipe has been prepared with eggs, chopped tomatoes, Italian seasoning, aromatic garlic, tangy grated parmesan, and topped with fresh basil to serve.

Are Tomatoes Keto?

Tomatoes are a member of the nightshade vegetable family, along with eggplant, bell peppers, and potatoes. Although tomatoes sit at the higher end of the low carb vegetable scale, they can still be enjoyed in moderation as part of a balanced and healthy Keto diet. We have used 3/4 cup chopped canned tomatoes for this recipe. If you wish to lower the carb count, you may reduce the quantity as desired. Please be sure to adjust your macros to account for any changes made to the original recipe.

Serving Suggestions

These Keto eggs make a healthy low carb breakfast or brunch option. The eggs can be served as they are or with a slice of toasted Keto bread. They would also make a great filling for avocado boats. Simply slice an avocado in half, removing the stone, and load the scrambled eggs into the center of the avocado halves to serve.

Ingredients

4 medium raw egg
2 tbsp, grated parmesan cheese, fresh (hard)
1 teaspoon italian seasoning
1 clove garlic
1 tablespoon basil
¾ cup tomato, canned
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Thinly slice the garlic. Add the chopped tomatoes, garlic and Italian seasoning to a skillet. Bring up to a gentle boil. Reduce the mixture down to a simmer and simmer for 5-6 minutes to reduce the sauce and soften the garlic.
While the tomatoes are simmering, crack the eggs into a mixing bowl. Add the grated parmesan to the beaten egg along with a pinch of salt and pepper. Mix well to combine.
Pour the beaten eggs into the skillet with the chopped tomatoes. Allow the eggs to settle for a moment, then scramble them into the tomatoes with a spatula. Cook through to preference.
Finely chop the basil. Divide the eggs between serving plates/bowls and scatter the fresh basil over the eggs. Serve hot.