Servings: 2 servings
Calories: 277kcal
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
Adding the requeijão off the heat is the trick. It keeps the eggs creamy and stops the cheese from turning oily. If you cannot find requeijão, cream cheese loosened with a little heavy cream is a close match.
Chef's Tip: Pull the eggs from the heat when they look a little underdone. They keep cooking on the plate.
Keto Swap: This dish is naturally low in carbs. In Brazil it is usually served with bread, so pair it with the Pão na Chapa rolls in this chapter instead.
Success Tip: Stir in diced ham or crumbled bacon for kids, or a spoonful of chopped fresh herbs for the grown-ups.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 277kcal | Protein: 16g | Fat: 22g | Fiber: 0.5g
Tried this recipe?Let us know how it was!