2g
Carbs per serving
2
Serves
5 min
Prep
5 min
Cook
Ingredients
Adjust servings
Quantities scaled for 2 serves (recipe as written serves 2).
- 4 large eggs
- 2 tbsp milk (or thickened cream for extra richness)
- 1 tbsp butter
- Salt and freshly ground black pepper, to taste
- Chopped chives to serve (optional)
Method
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Crack the eggs into a bowl, add the milk, a pinch of salt and pepper, and whisk until just combined.
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Melt the butter in a non-stick pan over low heat — low and slow is the secret to creamy eggs.
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Pour in the eggs. Let them sit for a few seconds, then gently push them across the pan with a spatula.
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Keep folding slowly. Take the pan off the heat while the eggs are still slightly wet — they will finish cooking in the residual heat.
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Season to taste, scatter with chives, and serve immediately.
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Carbohydrate counts are a guide only. Individual needs vary — speak with your diabetes healthcare team about how a recipe fits into your meal plan.