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Creamy scrambled eggs with arugula and Parmesean are lovely and quick to prepare. Easy enough for a weekday morning and elegant enough for a special brunch. |

Scrambled Eggs with Arugula and Parmesan

  • Author: jzmcbride
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x


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.



  • 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 


  1. Beat eggs and season them with salt and pepper.  I sometimes mix them in the blender to get them really emulsified and creamy.
  2. Melt butter in skillet over medium low heat. 
  3. Add eggs and stir with a spatula until they are almost fully cooked.
  4. Add chives/green onion, arugula and cheese.
  5. Transfer to a plate and serve


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.

  • Category: recipe
  • Method: stovetop
  • Cuisine: breakfast

Keywords: breakfast, eggs, breakfast scramble, scrambled eggs, breakfast recipe, vegetarian recipe, meatless, gluten free, sugar free, healthy breakfast