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Brazilians stir a spoonful of requeijão, a soft and spreadable cheese, into almost everything, and scrambled eggs are no exception. It melts into the eggs and makes them silky and rich without any fuss. Finished with fresh tomato and chives, this is a five-minute breakfast with comfort built in.
Per serving: 277 calories · 2.5 g net carbs · 16 g protein · 22 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 4 large eggs
- 1/4 cup requeijão cremoso (or cream cheese thinned with 1 tablespoon cream)
- 1 tablespoon butter
- 1 small tomato seeded and diced
- 1 tablespoon chopped chives or scallion greens
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- Whisk the eggs with the salt and pepper until smooth.
- Melt the butter in a nonstick skillet over medium-low heat. Pour in the eggs and let them sit for 15 seconds.
- Stir slowly with a spatula, pushing the eggs from the edges to the center, until soft curds form but the eggs still look slightly wet, about 2 minutes.
- Take the pan off the heat and fold in the requeijão in small spoonfuls. The heat of the pan will finish cooking the eggs and melt the cheese.
- Spoon onto plates and top with the tomato and chives. Serve right away.
Notes
Nutrition
About This Dish
Requeijão cremoso is a soft, mild, spreadable cheese that Brazilians spread on bread and crackers and stir into sauces. It is commonly sold in glass jars, and once the cheese is gone the jars are washed and used as everyday drinking glasses in many Brazilian kitchens. The best-known brand, Catupiry, was created by an Italian immigrant couple in Minas Gerais in the early twentieth century. Its name is often said to come from a Tupi word meaning excellent. Requeijão is also the classic partner for shredded chicken in coxinha fillings and on frango com catupiry pizza.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 1: Breakfast (Mercado Municipal). See all Brazilian recipes