This keto avocado egg scramble is creamy, satisfying, and packed with healthy fats—perfect for keto and low-carb lifestyles. Made with soft scrambled eggs and ripe avocado, it’s ready in under 15 minutes and works for breakfast, brunch, or a light dinner.
Ingredients
- Main Ingredients
- 3 large eggs
- 1 ripe avocado diced
- Seasonings
- ¼ tsp salt to taste
- ¼ tsp black pepper
- ¼ tsp garlic powder or onion powder optional
- Pantry Staples
- 1 tbsp butter or olive oil
- Optional add-ins: shredded cheese spinach
Instructions
- Prep: Crack eggs into a bowl and whisk until fully combined. Dice avocado and set aside.
- Heat pan: Warm a nonstick skillet over medium-low heat and add butter or oil.
- Cook eggs: Pour in eggs and let sit a few seconds. Stir gently with a spatula, scraping the bottom to form soft curds.
- Finish cooking: When eggs are mostly set but still glossy, remove from heat.
- Add avocado: Gently fold in diced avocado. Season with salt and pepper.
- Rest: Let sit 30–60 seconds before serving.
Notes
- Low heat is key for creamy eggs.
- Add avocado after removing eggs from heat to keep pieces intact.
- Adjust seasoning at the end—eggs need enough salt to shine.