Thai Coconut-Egg Scramble with Lemongrass and Chili
"A vibrant and flavorful Thai-inspired scramble that's low in carbs and packed with protein and healthy fats. Perfect for a satisfying breakfast that keeps you full and energized."
Preparation Steps
In a small bowl, whisk together the eggs, coconut milk, salt, and pepper until well combined.
Heat the coconut oil or ghee in a non-stick skillet over medium heat.
Add the minced garlic, chopped lemongrass, and minced chili to the skillet. Sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.
Pour the egg mixture into the skillet.
Let the eggs set slightly around the edges, then gently scramble, folding the mixture until the eggs are cooked through but still moist.
Remove from heat.
Garnish with fresh cilantro and chopped roasted peanuts, if using.
Serve immediately.
* This recipe was generated by TamisKo AI and verified by our nutritional models. Always consult with your doctor before making significant dietary changes.
Ingredients
Managing Blood Sugar
"For an extra boost of flavor and nutrients, consider adding a small amount of finely chopped bell pepper or spinach to the scramble during the last minute of cooking. Ensure lemongrass is finely minced to avoid tough fibers."
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