Keto Butter Garlic Egg Recipe
I experimented and tried this Keto Butter Garlic Egg Recipe. It’s garlicky, creamy, flavorful, and keeps me on track with my Keto diet. What’s best is that it’s indulgent, comforting, and wholesome, aligning with my everyday meal plan.
Ingredients
- 1/4 tsp Pepper
- 8 Eggs
- 1/4 tsp Salt
- 1/4 tsp Red Chilli Flakes
- For the Butter Garlic Sauce
- 7-8 Finely Chopped Garlic Cloves
- 1/2 tsp Pepper Powder
- 1/2 tsp Salt
- 1 tsp Chili Flake
- 1.5 tsp Corn Flour
- 2-3 tsp Italian Seasoning
- 3/4 tsp Italian Seasoning
- 2 tsp Oil
- 3/4 Cup Milk
- 2-3 tbsp Parsley
- 50 g (5 tbsp) Butter
Instructions
- Break the eggs into a bowl, add pepper, salt, and chili flakes. Mix and whisk well.
- Peel and finely chop garlic cloves.Chop parsley finely for use later for garnishing.For Cooking Eggs.
- Heat 1 tsp oil in a pan over a low flame and add 2 tbsp butter.Add the whisked egg mixture to the pan and heat for a minute without stirring.
- Start slowly folding the eggs in. Remember, you don’t have to scramble it. Just slowly fold it in to get big chunks of well-cooked eggs.
- You may even break the big chunks into smaller chunks ( if you want.Cook for 2-3 minutes and take it out on a plate.
- For Butter Garlic Sauce: Add 1 tsp oil and 3 tbsp butter in a pan over a medium flame. Add finely chopped garlic, stir and saute for 1-2 minutes, and then add chili flakes, pepper powder, and Italian seasoning.
- Reduce the heat and add the corn flour to it. Stir and mix well on low heat while ensuring no lumps are formed. Keep cooking for 1 minute.
- Continue cooking on low heat while adding milk along with 1/2 tsp salt. Keep mixing and cook it on a low flame for 1-2 minutes more to thicken the sauce
- Now add the cooked eggs to it and mix properly without breaking the pieces. Cook for another 1-2 minutes and then serve hot after garnishing with parsley.
Notes
Nutritional Value:
Calories: 280 kcal
Carbohydrates: 3g
Protein: 12g
Fat: 24g