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Prosciutto Scrambled Eggs with Salad

Prosciutto Scrambled Eggs with Salad
10 MINUTES
This delicious and satisfying ketogenic recipe combines the rich and savoury flavours of prosciutto and scrumptious scrambled eggs with a simple, yet refreshing salad. The salty and savoury prosciutto adds an extra layer of flavour to the creamy scrambled eggs, which are cooked to perfection. The salad is made with fresh greens and a light dressing that perfectly complements the richness of the eggs and prosciutto. With its high-fat content and low-carb count, this meal is not only tasty but also perfect for those following a ketogenic diet. It's a perfect breakfast or brunch recipe that will keep you feeling full and energised throughout the day.
Ingredients:
 
0.5 tbsp Butter
 
25g Prosciutto
 
2 Egg(s)
 
2 tbsp Double Cream (Heavy Cream)
 
2 tbsp Dill
 
1 pinch Salt
 
60g (2.00 cups) Rocket (Arugula)
 
90g Cherry Tomatoes
Nutritional Information
442
Calories
8g
Carbs
36g
Fat
21g
Protein
Instructions:
1.

In a medium bowl, mix together eggs, double cream, chopped dill, and salt

2.

Melt butter in a medium non-stick frying pan over medium heat

Pour the egg mixture

3.

Once eggs are slightly cooked, using a spatula, very quickly move eggs around to keep them fluffy

4.

Place prosciutto, scrambled eggs, rocket leaves, and chopped vine tomatoes on a plate

Enjoy!