Keto Mexican Scramble

One of the joys of a weekend for my family is the luxury of a cooked breakfast. This version of scrambled eggs is so tasty, and works for everyone – even the dieters! It’s taken from Luke Hines’ latest book, Smart Carbs, in which he explains what a low-carb diet is, what ketosis is and how to eat well without losing the vital nutrients needed to stay healthy and energetic. It’s a really good book for people who want to learn a little more about a low-carb diet, or what ‘keto’ actually means; it’s well explained, and the dishes are really tasty – if you’re trying to help a family member lose weight, give them these meals and they’ll never even know how much you’re helping them!

This dish is keto, low carb and nut free; it’s also very delicious and contains bacon. See – something for everyone!

Keto Mexican Scramble

Those of you familiar with my recipes will by now have cottoned on to the fact that I adore chilli! And for good reason – not only does it give a recipe a delicious kick, it also helps to aid digestion, and fresh chilli is packed full of vitamin C and can help relieve migraines and muscle, joint and nerve pains. What’s not to love?

Super quick and simple, these delicious Mexican scrambled eggs mean there really is no excuse for not having a lovely cooked breakfast, even on busy mornings!

Ready in 15 minutes. Serves 1.

Ingredients

  • 1 tablespoon coconut oil or butter
  • ½ red onion, finely diced
  • 1 garlic clove, finely chopped
  • 1 bird’s eye chilli, finely chopped
  • 1 streaky bacon rasher, roughly chopped
  • 1 tablespoon smashed avocado
  • 1 tablespoon finely chopped coriander leaves, plus extra to serve
  • 3 eggs, beaten
  • ½ tomato, roughly chopped
  • sea salt and freshly ground black pepper
  • juice of ½ lime (optional)

Method

Melt the coconut oil or butter in a frying pan over medium– high heat. Add the onion, garlic, chilli and bacon and cook, stirring often, for 5 minutes, or until the onion has softened and the bacon is cooked.

Meanwhile, combine the smashed avocado and coriander in a small bowl and set aside.

Pour the egg into the pan, add the tomato and cook, gently folding with a spatula as you go, until you have a soft scramble.

Slide the scrambled eggs into a bowl, season with salt and pepper and top with the smashed avo and extra coriander. Squeeze over a little lime juice, if you like, and enjoy.

Extracted from Smart Carbs by Luke Hines, published by Plum, RRP$39.99.