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prep time
6 min
cook time
6 min
ready time
12 min
Keto Tomato and Mozzarella Scrambled Eggs
These simple scrambled eggs are filled with juicy tomato, salty olives, oozy mozzarella cheese and fresh basil.
This makes a great breakfast, brunch or lunch option on its own or with keto toast.
Net Carbs
4 g
Fiber
1.1 g
Total Carbs
5.2 g
Protein
17.9 g
Fats
25 g
317 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Black Olives
8 medium
Raw Egg
4 medium
Mozzarella Cheese
2 ounce
Olive Oil
1 tablespoon
Tomato
1 medium - 2 3/5" diameter
Basil, Fresh
1 tablespoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 3
12 min
Step 1
Roughly chop the tomatoes and slice the olives in half. Heat the olive oil in a skillet over a medium heat and add the tomatoes and olives, sweating for 2-3 minutes until tender and fragrant.Step 2
Crack the eggs into a bowl and crumble in the cheese. Tear in the basil and season with salt and pepper. Beat together to combine.Step 3
Add the egg mixture to the skillet and leave to settle for a moment then scramble with a wooden spoon until cooked through and the cheese has melted.
