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Herbed Eggs

Low Carb Recipe

Herbs add a nice taste to eggs in the low carbohydate diet! We offer two variations - one like an omelet, the other scrambled.

Herbed Eggs

Scrambled Herbed Eggs

Fresh herbed eggs should not brown. When eggs form soft, creamy small curds, add herbs; turn onto warm plates and serve immediately.

1 tablespoon butter
6 eggs
2 tablespoons cream
1/4 teaspoon salt
1 pinch freshly ground white or black pepper
1 teaspoon chopped fresh tarragon, parsley or chives (or a combination)

Recipe Directions

Melt butter in a medium nonstick skillet over medium heat. Pour in the eggs. Cook 1 minute without stirring.

With a wooden spoon or heat-resistant rubber spatula, gently turn the eggs from bottom to top, scraping around all edges. Eggs should not brown. When eggs form soft, creamy small curds, add herbs; turn onto warm plates and serve immediately.

Nutrition Information

This recipe yields 2 servings
284 Calories; 23g Fat (72.9% calories from fat); 17g Protein; 2g Carbohydrate; 0g Dietary Fiber; 590mg Cholesterol; 497mg Sodium

Exchanges: 2 1/2 Lean Meat; 3 Fat


Whisking Eggs

Herbed Eggs

Herb seasoning adds a nice taste flair to Herbed Eggs in the low carbohydate diet!

6 egg whites
2 tablespoons skim milk
1 tablespoon Butterbuds (or other butter-flavored seasoning) mixed with:
1/4-teaspoon salt-free herb seasoning

In a small bowl, combine egg whites, milk, prepared butter mix, and seasonings. Beat with a fork or wire whisk until well blended.

Spray a medium skillet with nonstick cooking spray. Heat skillet over medium heat. Pour in egg mixture. Cook until mixture begins to set on the bottom and around the edges.

Gently stir until eggs are cooked but still soft and moist. Remove from heat and serve immediately.

Recipe makes 2 servings.
Calories: 107; Carbohydrates: 8.8g; Protein: 16.4g; Sodium: >228mg; Fat: 0.1g