Keto Denver Dinner Scramble Recipe

About this recipe

A hearty, keto-friendly dinner scramble featuring eggs, cheese, and fresh vegetables. Perfect for those seeking a low-carb solution to a satisfying evening meal.

Ingredients

• 250 g Organically Grown Green Capsicum
• 250 g Zucchini Green
• 400 Ml Kara Coconut Cream
• 200 g Old Hill Red Cheddar Cheese Block
• 125 g Mooz Butter Garlic & Herbes
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. In a 10-inch skillet, heat 2 tbsp of Mooz Butter Garlic & Herbes over medium heat until melted.
2. 2. Add 1/4 cup diced green capsicum, 2 tbsp diced green capsicum, and 1/3 cup chopped zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
3. 3. In a bowl, whisk together 1/3 cup Kara Coconut Cream, 1/2 tsp Tata Salt 2 In 1 Shakti Jar, and a pinch of Catch Sprinklers - Black Pepper Powder until well combined.
4. 4. Pour the coconut cream mixture into the skillet with the cooked vegetables. Cook over medium heat, stirring constantly, for about 4 minutes or until the mixture is heated through.
5. 5. Lay 4 slices of Old Hill Red Cheddar Cheese Block on top of the scramble and cover the skillet. Let the cheese melt for 2-3 minutes.
6. 6. Serve the scramble hot, garnished with additional green capsicum or fresh herbs if desired.