Crispy Keto Scrambled Eggs with Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden, fluffy scrambled eggs with creamy avocado slices and melted cheddar, seasoned with fresh herbs and garlic for a satisfying protein-rich breakfast. This American-inspired recipe (ketogenic), ready in about 10 minutes, combines Eggs, Avocado, Cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 5 min Serves 1 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a non-stick skillet, melt 1 tbsp butter over medium-low heat. Add 1 minced garlic clove and cook for 1 minute until fragrant, being careful not to brown.
  2. Step 2: Crack 4 large eggs into the skillet, season with 1/4 tsp salt and 1/8 tsp black pepper, then gently fold with a spatula until softly set but still moist, about 3-4 minutes.
  3. Step 3: While the eggs cook, slice 1 medium avocado in half, remove the pit, and slice the flesh into thin half-moons. Place the avocado slices on top of the eggs and sprinkle with 1/4 cup shredded cheddar cheese.
  4. Step 4: Cover the skillet with a lid and cook for 1 minute until the cheese melts and the avocado is warmed through. Garnish with 1 tbsp chopped fresh chives.

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