Scrambled Eggs with Crabmeat

Nut-Free

Prep Time: 2 minutes

Cook Time: 7 minutes

Total Time: 9 minutes

Servings: 4

Crab for breakfast? That’s right, and I’m not even from Maryland! This combo of lump crabmeat, scrambled eggs, cheese, and chives is just as satisfying as lox and a bagel, but with zero carbs!

• 2 tablespoons butter
• 5 ounces canned crabmeat, drained
• 1 teaspoon chopped fresh chives
• 8 large eggs
• ½ cup grated cheddar cheese
• Salt and black pepper

Melt the butter in a medium nonstick skillet over low heat. Add the crabmeat and chives and cook, stirring, for 2 minutes.

In a medium bowl, beat the eggs, then stir in the cheese. Pour the egg mixture over the crabmeat in the pan. Cook, stirring, until the eggs are cooked, about 3 minutes. Season with salt and pepper to taste.

Notes

Other shellfish meat like lobster or scallops works well in place of the crab. Swiss cheese is also a great replacement for the cheddar cheese.

Nutritional Data

161 calories, 9g fat, 402mg sodium, 0g fiber, 0g carbohydrates, 20g protein

0g net carbs, 0% carbs, 50% protein, 50% fat