Keto Scrambled Eggs With Zucchini And Avocado Recipe

About this recipe

A quick and satisfying keto-friendly dinner featuring creamy scrambled eggs, sautéed zucchini, and fresh avocado. Perfect for solution seekers looking for a low-carb, high-protein meal.

Ingredients

• 50G Picard Chopped Chives
• 500 g Planet Organic Courgettes 500G
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 300ml British Creme Fraiche
• 1Pc Avacado 1pc
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 250 Ml La Tourangelle Avocado Oil, 250Ml

Instructions

1. 1. Grate 2 medium courgettes using the large holes of a box grater or a food processor.
2. 2. Heat 1 tablespoon of avocado oil over medium-high heat in a large, heavy nonstick pan.
3. 3. Cook, stirring often, until the courgettes wilt, about 3 minutes.
4. 4. Mince 1 clove of garlic and add it to the pan. Cook for another 1-2 minutes, stirring, until fragrant.
5. 5. Season the courgette mixture with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground pepper, then reduce the heat to medium.
6. 6. In a medium bowl, mix 2 tablespoons of British creme fraiche with 1/4 teaspoon of salt, 1/4 teaspoon of freshly ground pepper, and 2 tablespoons of chopped chives until combined.
7. 7. Stir the creme fraiche mixture into the pan with the courgettes.
8. 8. Cook, stirring gently with a wooden spoon or rubber spatula, until the mixture is heated through and creamy, about 3-4 minutes.
9. 9. Remove the pan from the heat and transfer the courgette mixture to serving plates.
10. 10. Garnish each serving with 1/2 diced avocado and additional chives, if desired. Serve immediately.