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Egg Scramble with Veggies

Egg Scramble with Veggies
10 MINUTES
This ketogenic recipe comprises of a delicious and satisfying egg scramble paired with nutrient-dense veggies. Whether you're looking for a quick and easy breakfast or a protein-packed lunch, this recipe is perfect for those following the keto diet. The fluffy scrambled eggs are loaded with a variety of colourful and flavourful veggies that make this dish both aesthetically pleasing and delicious. The blend of textures and flavours will leave your taste buds craving more. Plus, this recipe is low in carbohydrates and high in healthy fats, making it a great way to fuel your body while also satisfying your cravings.
Ingredients:
 
60g Tomatoes
 
1 tbsp Water
 
3 Egg(s)
 
1 pinch Salt
 
1 pinch Ground Black Pepper
 
1 pinch Smoked Paprika
 
30g Bell Peppers
 
1 tsp Dill
 
1 pinch Dried Oregano
 
3 tbsp Parmesan Cheese
 
1 tbsp Rapeseed Oil
Nutritional Information
448
Calories
8g
Carbs
33g
Fat
30g
Protein
Instructions:
1.

In a bowl, combine tomato, bell pepper, and set aside

2.

In another bowl, beat the eggs and mix them with water

3.

Heat rapeseed oil in a nonstick skillet over medium heat

4.

Add the egg mixture

5.

Cook and stir gently until the eggs are nearly set

6.

Stir in the tomato-bell pepper mixture and parmesan cheese

7.

Season with salt, ground black pepper, dried oregano, and smoked paprika

8.

Cook and stir until the eggs are completely set and vegetables are heated through

9.

Serve egg scramble on a plate

10.

Sprinkle with dill and enjoy!