Best Keto Greek Egg Scramble

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    4 min

  • ready time

    ready time

    9 min

Best Keto Greek Egg Scramble

97 ratings

Make this easy Keto egg recipe for breakfast with a little Mediterranean inspiration. Your scrambled eggs will include spinach, basil, peppers, and a little feta cheese. More inspiration for ingredients to use is recommended further below. If you want to add more to your plate, Carb Manager has many additional breakfast recipes to help you feel fuller. Otherwise, serve your scrambled eggs with a side of Keto berries, nuts, or seeds. Slices of avocado could be enjoyed as well. Let other users know in the comment section how you enjoy eating your Keto Greek egg scramble at breakfast time!

Other ‘Greek’ add-ins

Want to add more to your egg scramble or substitute some ingredients? Other ‘Greek-inspired add-ins can include diced zucchini, eggplant, or crushed walnuts. You can substitute the peppers and spinach, as long as you’re not overloading your scramble.

Tips for seasoning eggs

There are more seasonings you can add to the eggs for the most flavor in your Keto egg scramble. Try adding dried basil, oregano, onion powder, paprika, or garlic powder to your eggs. If you want to add more cheese that will melt in the scramble, add it to your raw eggs.

Add more fat!

Here’s a genius way to add more fat to your Keto eggs for breakfast: add a little heavy cream or melted butter to your raw eggs before you scramble them. Not only will this add Keto fat, but it will make your egg scramble creamier too. If you don’t like this style, drizzle a little extra virgin olive oil over your finished cooked eggs.

  • Net Carbs

    2.7 g

  • Fiber

    0.6 g

  • Total Carbs

    3.3 g

  • Protein

    13.4 g

  • Fats

    17.9 g

229 cals

Best Keto Greek Egg Scramble

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    1 ounce

  • Spinach


    ½ ounce

  • Basil


    4 leaf

  • Feta Cheese

    Feta Cheese

    ⅓ cup, crumbled

  • Raw Egg

    Raw Egg

    3 large

  • Salt


    ½ teaspoon

  • Black Pepper

    Black Pepper

    ½ teaspoon

  • Olive Oil

    Olive Oil

    2 teaspoon

Recipe Steps

steps 4

9 min

  • Step 1

    Prepare the ingredients by dicing the red bell pepper, spinach, basil, and feta cheese. Set these ingredients aside. In a bowl, whisk together the eggs, salt, and pepper. Stir in the bell pepper, spinach, and basil, but leave the feta cheese aside.
    Step 1
  • Step 2

    In a medium-sized skillet, heat olive oil over medium heat. Pour the egg mixture into the skillet. Continually stir the skillet until the eggs scramble to your preferred doneness.
    Step 2
  • Step 3

    In the last seconds of cooking, crumble the diced feta cheese over the eggs. Take the skillet off the heat, and let the feta cheese warm up in the eggs. The cheese won’t exactly melt, but it will soften.
    Step 3
  • Step 4

    Enjoy your Greek egg scramble hot. For side dishes, a few fresh Keto berries were added here. Use your discretion to include any of Carb Manager’s other breakfast recipes for side dishes.
    Step 4

Comments 30

  • IncredibleRadish497295

    IncredibleRadish497295 a year ago

    I'm the only one eating keto in my house so I should have divided the ingredients by 2. Now I'm not sure what to do with the left over serving and I really want to eat it. Too many calories to eat the whole thing at once. Has anyone chilled this overnight and reheated it the next morning? Was it good?

    • Sans Sucre

      Sans Sucre a year ago

      I wouldn’t worry. It should be perfectly fine to store in an airtight container in the fridge for up to 3 days. And reheat in the pan or microwave

  • Jennj0128

    Jennj0128 a year ago

    I love the premium recipes. I do wish the recipes would the individual carbs, fats, and proteins in each of the ingredients. I’m still new at this so I have to look them up because I want to know where the carbs are coming from.

    • Foodie43

      Foodie43 2 years ago

      Talk about making breakfast fun! Quick & easy to make for a colorful plate. I had bacon on the side, it was perfect 👌.

      • Erica

        Erica 2 years ago

        Yummy!! Added ham for extra protein.

        • CoffeeConnoisseur

          CoffeeConnoisseur 2 years ago

          This is really tasty!!

          • Chickiemumma

            Chickiemumma 2 years ago

            Needs a bit of garlic. I used only a few shakes of Himalayan salt for the minerals; felt .5 tsp would be too much.

            • UpbeatKetone234326

              UpbeatKetone234326 2 years ago

              I agree it was too salty but otherwise GREAT

          • Anita

            Anita 2 years ago

            I've been making eggs this way for years. Love it! I throw in some spinach too on occasion. I just didn't know it had a name. I'll keep the sea salt as I need the minerals to prevent muscle cramps.

            • Juls

              Juls 2 years ago

              It's a quick meal and delicious. I will be making this often.

              • Zenchick

                Zenchick 2 years ago

                I used kale instead of spinach and it was delicious. I didn't add salt, but I would use a pinch next time.

                • Gypsy

                  Gypsy 3 years ago

                  Delicious. Quite possibly the best eggs I've ever had. I omitted the salt - didn't miss it one bit.

                  • MirthfulKale123272

                    MirthfulKale123272 3 years ago

                    Delish but can't possibly be only 230 calories. 3 large eggs plus 1/3 cup of full fat Feta, is more than that.

                    • ExcellentRadish728430

                      ExcellentRadish728430 2 years ago

                      The recipe is for 2. So divide the calories in half for each serving.

                    • Nana21271

                      Nana21271 2 years ago

                      This would be for just me so how do I make this recipe especially the egg part for just one serving. I mean how do you separate 3 eggs to make it one serving unless you have the whole thing!

                    • Cheryl

                      Cheryl 2 years ago

                      The recipe is two servings.

                    • Tamtam

                      Tamtam 2 years ago

                      It's 2 servings!

                    • PrincessM

                      PrincessM 3 years ago

                      1 1/2 eggs which is 1 serving is 230 calories. 3 eggs is 2 servings. Adjust the servings portion and you'll see the change in calories

                  • Shanab84

                    Shanab84 3 years ago

                    Really enjoyed this for my brunch today. It was a bit salty, so next time I’ll half the salt. Quick and easy!!!

                    • Soonbeslim

                      Soonbeslim 3 years ago

                      Really delicious, cook for a little longer for a not so mushy recipe. The feta added towards the end gives it a nice creamy texture. Really filling. This will deffo be a favourite for me .

                      • PositivePossum

                        PositivePossum 3 years ago

                        Just made this! Very simple, tasty and filling!

                        • Sue

                          Sue 3 years ago

                          Great, nutritious and healthy. Really tasty and a great way to start your day!!!

                          • EJZSR

                            EJZSR 3 years ago

                            It was very tasty , I did add kore ingredients though . Added tomatoe and grilled onions for extra deliciousness

                            • Ccast514

                              Ccast514 3 years ago

                              I used green pepper instead and added some sweet paprika.. Delish!

                              • Jasibel

                                Jasibel 3 years ago

                                Used green instead of red pepper. Loved it. Next time I’ll add more ingredients. Thank you for sharing

                                • Lessisbest

                                  Lessisbest 3 years ago

                                  Not a fan. Didn't like the flavors and was a bit mushy. But glad others like it :)

                                  • Dorrett

                                    Dorrett 3 years ago

                                    Delicious. Hold the salt itself

                                    • gogoketo

                                      gogoketo 3 years ago

                                      nice, quick, nutritious

                                      • cartis99

                                        cartis99 3 years ago

                                        Used greenpepper instead. Added 4 small diced portobello mushrooms and a diced slice of white onion. Delicious!!!

                                        • wsking1

                                          wsking1 3 years ago

                                          Arthritis? Avoid seven plants in the nightshade family: potatoes, tomatoes, eggplant, red, green, yellow peppers. Use something else. Sub chopped carrot for the red pepper. Or just add more mushrooms! Yum! Or like red? two or three cherry tomatoes shouldn't hurt.