Keto Spiced Salsa Scramble Recipe

Name: Keto Spiced Salsa Scramble
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 180 ml Alt Co Almond Milk; 200 g D'Lecta 100% Cheddar Cheese Block; 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation; 100 g Garlic - Single Clove; 250 g Habanero Spicy Salsa Dip; 250 g Organically Grown Green Capsicum; 6 pcs White Eggs; 80 g Urban Platter Cayenne Pepper Powder; 1 kg Supreme Harvest Iodized Salt

Fusion cuisine

About this recipe

A quick and flavorful keto-friendly dinner featuring scrambled eggs with a kick of cayenne, sautéed vegetables, and a fresh salsa topping. Perfect for those seeking a low-carb, high-protein meal.

Ingredients

180 ml Alt Co Almond Milk
200 g D'Lecta 100% Cheddar Cheese Block
2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
100 g Garlic - Single Clove
250 g Habanero Spicy Salsa Dip
250 g Organically Grown Green Capsicum
6 pcs White Eggs
80 g Urban Platter Cayenne Pepper Powder
1 kg Supreme Harvest Iodized Salt

Instructions

1. Heat a frying pan over medium heat.
2. Add 1/4 cup diced green capsicum, 1/4 cup diced bell pepper, and 2 minced cloves of garlic to the pan. Sauté for 3-4 minutes until tender and fragrant.
3. In a bowl, whisk together 2 large eggs, 2 tablespoons almond milk, 1/4 teaspoon cayenne pepper, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 tablespoons shredded cheddar cheese.
4. Pour the egg mixture into the pan with the sautéed vegetables. Stir gently and cook for 3-5 minutes, or until the eggs are set to your desired consistency.
5. Transfer the scrambled eggs to a plate and top with 2 tablespoons of salsa. Serve immediately.