Ingredients

– 2 large eggs
– 1 tsp coconut oil
– 1 oz sharp cheddar cheese, shredded
– 1/4 avocado, sliced
– 2 tbsp salsa (sugar-free)
– 1 cup romaine lettuce, chopped
– 1 tbsp sour cream
– Fresh cilantro leaves
– Salt and pepper to taste

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Instructions

1. Place 1 cup chopped romaine lettuce in bowl as the base.
2. Heat 1 tsp coconut oil in pan and scramble 2 eggs until fluffy. Season with salt and pepper.
3. Place warm eggs in center of bowl.
4. Arrange 1/4 sliced avocado around eggs, top with 1 oz shredded cheese, 2 tbsp salsa, and 1 tbsp sour cream.
5. Garnish with fresh cilantro leaves and serve immediately while eggs are warm.

Notes

The familiar Mexican flavors make this feel like an indulgent breakfast while the fiber from lettuce adds volume without carbs. The warm eggs create a satisfying temperature contrast with cool toppings.

Storage: Best served immediately while eggs are warm.

Substitutions: Use butter instead of coconut oil, or add jalapeños for extra heat.

Prep Time: 8 minutes
Cook Time: 5 minutes
Category: Keto, Low Carb, Gluten Free
Cuisine: Mexican

Nutrition

Calories: 245
Sugar: 4g
Sodium: 520mg
Carbohydrates: 7g
Protein: 23g
Cholesterol: 375mg