Believe it or not, it’s faster to scramble an egg than to make a smoothie. And these creamy scrambled eggs with arugula and Parmesan are lovely. They’re easy enough for a weekday morning and elegant enough for a special brunch. Plus they’re healthy, keto, sugar-free and gluten-free.
I don’t know about you, but four things I always have in the fridge are:
- Eggs. Look for ones that are pastured (NOT just cage free!) I prefer to buy local eggs from someone who knows the chickens. But if I can’t get to the Farmers Market, Vital Farms is a great brand that’s available nationally.
- Greens. This recipe uses arugula but you can substitute spinach or kale or whatever greens you have on hand.
- Cheese. I’m using Parmesan, but again, you can use what you have on hand. I try to use raw cheese from grass fed cows. Organic Valley is my go-to cheddar.
- Butter. KalonaSupernatural is my go to, but I also like Kerrygold (which you can find at most grocery stores and at Costco).
And remember, the fewer ingredients that a recipe has, the more important it is that those ingredients are the highest quality.
I like to eat these eggs for breakfast alongside a Decaf Cold Brew Iced Coffee or for lunch with a Kombucha Mocktail.
Try Scrambled Eggs with Arugula and Parmesan and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
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Scrambled Eggs with Arugula and Parmesan
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
Believe it or not, it’s faster to scramble an egg than to make a smoothie. And these creamy scrambled eggs, dressed up with arugula, chives and Parmesan are lovely. Easy enough for a weekday morning and also elegant enough for a special brunch. Plus they’re healthy, keto, sugar-free and gluten-free.
Ingredients
- 3 large eggs
- 1 tablespoon butter or ghee
- 1 tablespoon chives or green onion tops, chopped
- 3 tablespoons Parmesan cheese, grated
- small handful of arugula
Instructions
- Beat eggs and season them with salt and pepper. I sometimes mix them in the blender to get them really emulsified and creamy.
- Melt butter in skillet over medium low heat.
- Add eggs and stir with a spatula until they are almost fully cooked.
- Add chives/green onion, arugula and cheese.
- Transfer to a plate and serve
Notes
Feel free to substitute other greens for the arugula (spinach, kale, etc.) or swap try a different type of cheese.
For Whole30 version, omit cheese and add 2 tablespoons nutritional yeast.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: recipe
- Method: stovetop
- Cuisine: breakfast
Keywords: breakfast, eggs, breakfast scramble, scrambled eggs, breakfast recipe, vegetarian recipe, meatless, gluten free, sugar free, healthy breakfast