makes 1 serving · prep time: 5 minutes · cook time: 5 minutes
If you don’t already add heavy cream to scrambled eggs, then this recipe just might change the way you make eggs forever. It is amazing how just a touch of cream can completely transform the texture of eggs, making them so light and fluffy. Feel free to use any cheese you have on hand. Another one of my favorites for this dish is pepper Jack. It pairs so well with pico de gallo. Serve these eggs with your favorite breakfast meat and some fresh avocado and you’ve got yourself a meal!
• 3 large eggs
• 1 tablespoon heavy cream
• ¼ teaspoon sea salt
• Pinch of ground black pepper
• 1 tablespoon butter or olive oil
• 2 tablespoons shredded mozzarella cheese
• 2 tablespoons Pico de Gallo
1.Crack the eggs into a small bowl and whisk with a fork. Add the heavy cream, salt, and pepper and whisk until the ingredients are well incorporated.
2.Heat the butter in a large skillet over medium heat. When the pan is hot, add the eggs and, using a heatproof rubber spatula, gently stir and start to fold the eggs. Let them begin to set, then fold them once more. Repeat this process until the eggs are cooked to your desired level of doneness. Scrambling them slowly and not overworking them will produce amazingly fluffy eggs.
3.Top the eggs with the mozzarella and pico de gallo before serving.
tip: These eggs are also great topped with Roasted Tomatillo Salsa Verde (here).
CALORIES: 415 | FAT: 35 g | PROTEIN: 24 g | TOTAL CARBS: 3.7 g | DIETARY FIBER: 0.2 g | NET CARBS: 3.5