Pesto rippled scrambled eggs (recipe)
Pesto rippled scrambled eggs (recipe) | |
---|---|
Name | Pesto rippled scrambled eggs |
Ingredients | Garlic • Pine nuts • Fresh basil • Parmesan cheese • Parmesan cheese • Olive oil • Butter • Eggs |
Cooktime (in hours) | 0.083333333 |
Preptime (in hours) | 0.25 |
Totaltime (in hours) | 0.333333333 |
Keto friendliness | Keto friendly |
Calories | 470.1 |
Fat | 45.2 |
Protein | 14.6 |
Carbohydrate | 2.3 |
Fiber | 0.5 |
Net carbohydrates | 1.8 |
Sugar | 1 |
Saturated fat | 17.1 |
Cholesterol (mg) | 473.3 |
Sodium | 308 |
Servings | 4 |
Reviewaggregate |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pesto rippled scrambled eggs (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Pesto rippled scrambled eggs (recipe) image(external)
Recipe instructions
- Place the garlic and pine nuts in a food processor and blitz until finely chopped.
- Add the basil and the parmesan and blitz again until well blended.
- Add the oil and some salt and pepper and pulse until well combined.
- Heat the butter in a small pan and crack the eggs, season, then leave to set for 2 minutes.
- With a wooden spoon, stir very gently so the eggs begin to set in clumps of white and yellow.
- Before the eggs have completely set, lightly stir in the pesto.
- Pile on to hot toast or bagels, scatter over the parmesan and serve immediately
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Food tags
Australian, Very Low Carbs,
Pesto rippled scrambled eggs (recipe) details
Time:
Prep Time in Hours and Mins:20M
"
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Contributors: Prab R. Tumpati, MD