Keto Scrambled Eggs with Asparagus and Tomatoes

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As many of us have already discovered, there are an endless number of benefits to following a Keto diet.

For the few who do not know (who could THAT be? LOL), the Keto diet calls for restricting carbohydrates in favor of lean meats, good fats and proteins.

It’s effective because restricting carbs forces the body to utilize fat, also called ketone bodies, to provide energy.

Your metabolism will break down these fat cells in a process called ketosis – hence, the abbreviation: Keto

Looking For Other Keto-Friendly Breakfast Recipes?

Look no further than my Fast Italian Frittata With Roasted Red Peppers – it’s a Mediterranean, Keto friendly breakfast frittata that I think you will love!

While I strive to follow a Keto-like diet, I am most interested in creating metabolism boosting recipes, like the one I’m going to share with you below.

One thing to realize, though, is that the effectiveness of cutting out all carbs, as the traditional Keto Diet suggests, gradually loses it’s effectiveness over time unless you understand these simple, yet effective principles of metabolic cooking.

The scrambled eggs with asparagus and tomatoes recipe I’m sharing with you today follows almost all of the principles of a KETO recipe, however, I’m serving it over whole wheat English muffins.

Some strict followers of the Keto Diet will probably write in the comments below that any type of carbohydrate should be avoided.

So why am I including such a sacrilegious ingredient in my recipe?

It is because food presentation is very important to me. I like to admire the dishes I prepare.

I like to frame my food, so to speak.

The round English muffin holds the scrambled eggs, asparagus and tomatoes, outlines them beautifully, and provides a color and texture contrast to this dish.

Plus you don’t HAVE to eat it ;).

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Preparing A Recipe Vs Presenting A Recipe

Preparing a recipe and presenting a recipe are two different things and as I’ve continued to expand SeasonalCookbook.com, I am attempting to evolve into more of a presenter of recipes.

I’m really into garnishing my dishes lately too, especially with herbs from my herb garden.

In this metabolism boosting breakfast recipe, I’m using parsley as my garnish.

While not as exciting as basil (can herbs really be exciting? Oh YES THEY CAN!), parsley provides a nice colorful contrast to the vibrant orange of the diced tomatoes.

This recipe follows the basic principles of Metabolic Cooking’s 3-Step Fat Burning Protocol. It is really eye-opening!

Now let’s get cooking!

Keto Scrambled Eggs with Asparagus and Tomatoes

Recipe by Bill

5.0 from 8 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A metabolism boosting breakfast recipe based on the fundamental principles of metabolic cooking. This delicious recipe combines scrambled eggs with asparagus and tomatoes and is served atop one half of a whole wheat English Muffin.

Garnished with parsley and seasoned with McCormick Table Ground Black Pepper, it is an excellent dish to start your metabolism and your day!

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Ingredients

• 8 uncooked eggs

• 4 asparagus spears

• 8 cherry tomatoes

• milk

• McCormick Table Ground Black Pepper to taste

• fresh sprigs of parsley (optional)

• 1 whole wheat English muffin (sliced)

Directions

• Rinse asparagus and tomatoes thoroughly under warm or cold water.
• Cut the asparagus slightly above the bottom band (or base). The base of asparagus can be very tough so make sure to use a sharp knife like the one I use.
• Chop asparagus into very small pieces. You can use the same knife you used to cut the base of the asparagus.
• Spray medium-sized skillet with PAM non-stick cooking spray.
• Heat your medium sized skillet over medium heat. I use an 11in frying pan like this one for most of my sauteing .
• Once spray has warmed (usually less than two minutes), add a sizeable portion of the chopped asparagus to the skillet.
• Saute until the asparagus turns a bright green color.
• Lower the heat under your skillet from medium to medium-low.
• Crack eggs into a small bowl (I got this set of set of 8 small glass bowls on Amazon), add in some milk, and whisk eggs until well-blended.
• Pour the egg mixture from the small bowl onto the hot skillet containing the chopped asparagus.
• Continually stir the eggs and asparagus with a spatula to keep them from sticking to the skillet.
• While the eggs and asparagus are cooking, dice your tomatoes into small cubes. You can use the same sharp knife that you used for cutting off the base of your asparagus and dicing your asparagus. I like to use cherry tomatoes for this recipe because of their vibrant deep-orange to red coloration, but any tomatoes will do.
• Cook eggs in your non-stick skillet until they are fluffy/ not dry (about 10 minutes.)
• Add in the diced tomatoes and any additional asparagus you may still have. The amount of asparagus is a personal preference.
• Season to taste with McCormick Table Ground Black Pepper.

Notes

• Garnish finished eggs with fresh parsley (optional)
• You don’t HAVE to eat the English muffin
• Click HERE for more quick and easy fat burning recipes you can make from home

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