Herb-Scrambled Eggs with Crispy Feta

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.

Creamy scrambled eggs with fresh herbs and crispy baked feta, perfect for a protein-packed keto breakfast that requires minimal cleanup. This American-inspired keto recipe (high-protein), ready in about 10 minutes, pairs eggs, feta cheese, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 5 min Serves 2 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk eggs in a bowl with 1/4 tsp sea salt and pinch of black pepper until fully combined.
  2. Step 2: Heat 1/2 tbsp butter in a non-stick skillet over medium-low heat until melted.
  3. Step 3: Pour in whisked eggs and gently stir with a silicone spatula, lifting from the bottom to create soft curds, for 3-4 minutes until mostly set but still slightly runny.
  4. Step 4: Add crumbled feta cheese to the skillet and stir gently to distribute, cooking for 1 minute until feta begins to crisp slightly around the edges.
  5. Step 5: Stir in 1 tbsp chopped dill and 1 tbsp chopped chives, then transfer to a plate immediately. The residual heat will continue to cook the eggs slightly while keeping them tender.

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