Breakfast
Classic Egg Scramble
Simple and delicious scrambled eggs.
Lower calorieLower carbHigh proteinVegetarianGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 180.9 kcal |
| Protein | 12.7 g |
| Carbohydrates | 1.4 g |
| Fat | 13.6 g |
| Fiber | 0.3 g |
| Sugar | 0.4 g |
| Saturated Fat | 3.7 g |
| Sodium | 1305 mg |
| Cholesterol | 372 mg |
How to make it
- Crack the eggs into a small bowl.
- Season the eggs with a pinch of salt and a dash of pepper according to your taste preference.
- Use a fork or whisk to beat the eggs until the yolks and whites are well combined.
- Heat a non-stick skillet over medium heat and add the olive oil or use cooking spray to coat the pan.
- Once the pan is hot, pour the beaten eggs into the skillet.
- Let the eggs cook for a few seconds until the edges start to set.
- Gently stir the eggs with a spatula, pushing them from the edge of the pan towards the center. Continue to stir occasionally.
- Cook the eggs to your desired level of doneness.
- Garnish the scrambled eggs with chopped fresh herbs like chives.
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