High-Protein Chicken & Cheese Scrambled Eggs
Method
Crack the eggs into a bowl and whisk until smooth. Season with salt, black pepper, and garlic powder.
Heat a non-stick skillet over medium heat. Add the diced chicken breast and tomatoes, cooking for 1–2 minutes until the chicken is warmed through and the tomatoes begin to soften.
Pour the beaten eggs into the skillet. Using a silicone spatula, gently stir the eggs continuously, folding them from the edges toward the center to create soft, creamy curds.
When the eggs are almost fully cooked but still slightly glossy, sprinkle in the grated cheese and chopped green onions.
Continue folding gently for another 30–60 seconds, just until the cheese melts and the eggs reach a soft, creamy consistency. Avoid overcooking to keep the scramble tender.
Transfer to a serving plate and garnish with fresh herbs. Serve immediately while hot and creamy.
For an extra Mediterranean twist, add fresh spinach, roasted red peppers, or mushrooms to the skillet before adding the eggs. Finish with a sprinkle of fresh parsley and serve with sliced avocado or a crisp cucumber and tomato salad for a balanced, protein-rich breakfast.
Nutrition Facts
Per recipe
