This low carb egg white scramble is a delicious option for breakfast, brunch, or breakfast for dinner! This is a great way to use up your extra egg whites!
After making a batch of keto butterscotch pudding, which only used egg yolks, I put the egg whites to great use and made this low carb egg white scramble. Normally, I use whole eggs for my breakfast dishes; but I was pleasantly surprised with the result of using just egg whites for this dish. When you have extra egg whites to use or when you just want something a little different, this scramble will not disappoint!
Let’s talk about the ingredients in our scramble!
Egg whites have a much milder taste than whole eggs, so we add some amazingly flavorful ingredients to create a delectable scramble! I used a combination of butter and olive oil to cook this scramble in. Adding good fat to this scramble is one of things we do to also add great flavor. We also add a little heavy whipping cream to add extra richness. Salt and pepper are the only seasonings we add since the other ingredients add so much flavor. I used cherry tomatoes for my scramble, but you could chop up any kind of tomato for this dish. Adding bacon gives our dish awesome flavor and texture. I chose to add the red onion at the end instead of sauteing it with the eggs to add a nice crunch to the dish. I chose gouda cheese because it brings a nice smoky element to the scramble.
Can I change up the ingredients in this low carb egg white scramble?
You can absolutely substitute your favorite ingredients to make this scramble your own! If you’d rather, you could substitute turkey bacon, Canadian bacon, ham, or even chorizo for the meat in your scramble. If you’d like, you could leave out the onion or use a yellow onion or a green onion or two in place of the red onion. Any good melting cheese could be substituted for the gouda. Cheddar, colby, Monterey jack, mozzarella, pepper jack, or Swiss cheese would work great for this dish. If you’d like, you could also add some spinach to your scramble. If you’d like to add a little heat to your scramble, you could add some diced jalapenos, some chili powder, or a dash or two of your favorite hot sauce! I topped my scramble with some sour cream and chopped parsley. Some additional topping options are chives, salsa, or some sliced avocados.
How can I serve this low carb egg white scramble?
This egg white scramble can be served on its own for a light meal. You could also serve your favorite keto bread, biscuits, or English muffins with this scramble. If you’d like, you could add a green salad, perhaps a Caesar salad, to serve alongside your scramble. You could even serve a keto soup or stew with this dish. Another great option is to serve this egg white scramble and end your meal with an awesome keto dessert!
Here are some keto desserts I think you’ll enjoy!
Berries with Keto Lemon Whipped Cream
Keto No-Bake Chocolate Cream Pie
Helpful Hints:
*If you’d like a milder onion flavor, you can soak your onions in water for a few minutes to take the bite out of them.
*You can use any good melting cheese in place of the gouda if you’d prefer.
Main Kitchen Equipment and Utensils:
- Medium skillet
- Measuring spoons
Splash of Encouragement:
***Have fun with recipes substituting ingredients you love to make them your own***
Low Carb Egg White Scramble
This low carb egg white scramble is a delicious option for breakfast, brunch, or breakfast for dinner! This is a great way to use up your extra egg whites!
Ingredients
- ½ tablespoon butter
- ½ tablespoon olive oil
- 4 egg whites
- 1 tablespoon heavy whipping cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 5 cherry tomatoes, quartered
- 2 slices cooked and crumbled bacon
- 1 tablespoon diced red onion
- ½ cup shredded gouda cheese
- Optional: top with sour cream or chopped parsley
Instructions
1. In a medium skillet, over medium low heat, add butter and olive oil.
2. In a small mixing bowl, add egg whites, heavy whipping cream, salt, and pepper. Whisk to combine.
3. When butter is melted, add egg white mixture to skillet. Increase heat to medium. Cook, stirring frequently, until eggs are almost cooked through.
4. Add tomatoes, bacon, and onion. Stir to combine with eggs. Stir in shredded cheese and cook until cheese is melted.
5. Top with sour cream or chopped parsley if desired.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 276Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 56mgSodium: 722mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 3gProtein: 16g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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