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Believe it or not, it’s faster to scramble an egg than to make a smoothie. And these creamy scrambled eggs with arugula and Parmesan are lovely. They’re easy enough for a weekday morning and elegant enough for a special brunch. Plus they’re healthy, keto, sugar-free and gluten-free.
I don’t know about you, but four things I always have in the fridge are:
Eggs. Look for ones that are pastured (NOT just cage free!) I prefer to buy local eggs from someone who knows the chickens. But if I can’t get to the Farmers Market, Vital Farms is a great brand that’s available nationally.
Greens. This recipe uses arugula but you can substitute spinach or kale or whatever greens you have on hand.
Cheese. I’m using Parmesan, but again, you can use what you have on hand. I try to use raw cheese from grass fed cows. Organic Valley is my go-to cheddar.
Butter. KalonaSupernatural is my go to, but I also like Kerrygold (which you can find at most grocery stores and at Costco).
And remember, the fewer ingredients that a recipe has, the more important it is that those ingredients are the highest quality.
Believe it or not, it’s faster to scramble an egg than to make a smoothie. And these creamy scrambled eggs, dressed up with arugula, chives and Parmesan are lovely. Easy enough for a weekday morning and also elegant enough for a special brunch. Plus they’re healthy, keto, sugar-free and gluten-free.
3 large eggs
1 tablespoon butter or ghee
1 tablespoon chives or green onion tops, chopped
3 tablespoons Parmesan cheese, grated
small handful of arugula
Beat eggs and season them with salt and pepper. I sometimes mix them in the blender to get them really emulsified and creamy.
Melt butter in skillet over medium low heat.
Add eggs and stir with a spatula until they are almost fully cooked.
Add chives/green onion, arugula and cheese.
Transfer to a plate and serve
Feel free to substitute other greens for the arugula (spinach, kale, etc.) or swap try a different type of cheese.
For Whole30 version, omit cheese and add 2 tablespoons nutritional yeast.