NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

1.5 oz sharp cheddar cheese

1 medium keto tortilla

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  In a small mixing bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.

• 2

  Place a non-stick skillet over medium-low heat and add half of the ghee, swirling to coat the pan.

• 3

  Place the keto tortilla in the skillet and toast for 1-2 minutes per side until it becomes golden brown and crispy, then remove from the pan and set aside on a plate.

• 4

  Add the remaining ghee to the same skillet. Once melted, pour in the egg mixture.

• 5

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, creamy curds while keeping the heat low to prevent browning.

• 6

  When the eggs are about 80% cooked and still look slightly wet, sprinkle the shredded sharp cheddar cheese over the top and fold gently until the cheese is melted and the eggs are set.

• 7

  Spoon the cheesy scrambled eggs onto the center of the crispy tortilla and garnish with finely chopped fresh chives before serving.