Keto Scrambled Eggs With Asparagus And Avocado Recipe

About this recipe

A delicious and keto-friendly dinner option featuring creamy scrambled eggs, tender asparagus, and fresh avocado, topped with tangy goat cheese for a satisfying meal.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 500G Two Chicks Free Range Liquid Egg White
• 50G Pepper Black Ground BWFO
• - Fine Food Specialist Green Asparagus
• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 kg Great British Trading Limited Goats Cheese Log Chevre Queso De Cabra 1Kg
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Place a nonstick skillet over medium-high heat and allow it to heat up.
2. 2. In a bowl, beat together 2 eggs and 2 egg whites. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon double cream, whisking until well combined.
3. 3. Spray the hot skillet with 1 tablespoon of olive oil. Pour the egg mixture into the skillet.
4. 4. Add chopped asparagus, 2 sliced mushrooms, and 1/4 cup diced onion to the skillet. Stir gently to combine with the eggs.
5. 5. Cook the mixture, stirring occasionally, until the eggs are softly scrambled and the vegetables are tender, about 3-4 minutes.
6. 6. Sprinkle 1 tablespoon of crumbled goat cheese over the scrambled eggs and vegetables. Stir gently to incorporate and serve immediately.