Fluffy Cheesy Scrambled Eggs with Chive Butter

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 developed and reviewed.

Silky scrambled eggs infused with creamy cheddar and fresh chives, cooked to perfection for a protein-packed keto breakfast. This American-inspired keto recipe, ready in about 15 minutes, pairs large eggs, heavy cream, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 10 min Serves 2 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Crack 4 large eggs into a bowl, add 2 tbsp heavy cream, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until fully combined and slightly frothy.
  2. Step 2: Heat 1 tbsp butter in a non-stick skillet over medium-low heat until melted and shimmering.
  3. Step 3: Pour egg mixture into skillet and cook for 3-4 minutes, gently stirring with a rubber spatula until softly set but still moist (not dry).
  4. Step 4: Remove from heat, stir in 1/4 cup shredded cheddar cheese until melted, then fold in 1 tbsp chopped chives. Let rest 1 minute before serving.

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