Gluten free
Vegetarian
Primal
Ketogenic
Easy cheesy scrambled eggs
A gluten-free, lacto-ovo vegetarian, primal, and ketogenic breakfast featuring cheesy scrambled eggs. Ideal for a hearty morning meal, rich in protein and calcium.
Ingredients
free range eggs
8 large
cream
59.5 ml
salt and pepper
4 servings
monterey jack cheese
56.5 g
Method
- Scramble eggs with milk or cream and some salt and pepper.
- Cook in a nonstick skillet over medium heat, stirring to lift the cooked eggs from the bottom of the pan as they cook.
- When the eggs are just about cooked, toss in jack cheese and cook for about 1-2 minutes more just to melt the cheese.
- Serve as is, over toast, or in a tortilla.
Nutrition:
246 kcal
Carbs
1 g
Fat
19 g
Protein
16 g
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