Pesto Scrambled Eggs

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Pesto Scrambled Eggs Recipes enjoy some of the best keto-friendly meals without spending too much time in the kitchen.

Pesto Scrambled Eggs

Preparation Time: Hands-on 5 minutes Overall 10 minutes

NUTRITION FACTS (per serving)

⦁ TOTAL CARBS: 3.3 g
⦁ FIBER: 0.7 g
⦁ NET CARBS: 2.6 g
⦁ PROTEIN: 20.4 g
⦁ FAT: 41.5 g
⦁ CALORIES: 467 kcal
⦁ CARBS (2%)
⦁ PROTEIN (18%)
⦁ FAT (80%)
⦁ MAGNESIUM: 25 mg (6% RDA)
⦁ POTASSIUM: 327 mg (16% EMR)


⦁ 3 large eggs
⦁ 1 tbsp butter or ghee84 (15 g/ 0.5 oz)
⦁ 1 tbsp pesto (15 g/ 0.5 oz)
⦁ 2 tbsp crème fraîche or sour cream or creamed coconut milk (30 g/ 1.1 oz)
⦁ salt to taste
⦁ freshly ground black pepper to taste


⦁ Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.
⦁ Pour the eggs into a pan, add butter or ghee and turn the heat on.
⦁ Keep on low heat while stirring constantly. Do not stop stirring as the eggs may get dry and lose the creamy texture. Add the pesto and mix in well.
⦁ Take off the heat, spoon crème fraîche in and mix well with the eggs. This will help the eggs cool down and stop cooking while keeping the creamy texture.
⦁ Place on a serving plate and try with sliced avocado on top or the Ultimate Keto Buns

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