Loaded Crab Scramble
The perfect, easy breakfast upgrade - classic scrambled eggs jazzed up with the addition of fresh crab, spinach, tomatoes and creme fraiche!
Servings: 2 servings
Calories: 484kcal
Ingredients
- 1 tablespoon butter
- 1 shallot, thinly sliced
- 4 eggs
- 1/3 cup creme fraiche
- 2/3 cup crabmeat
- 2 cups fresh spinach
- 6 cherry tomatoes, quartered
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- Pinch of black pepper
- 1 sliced avocado
- Toast
Instructions
- Melt the butter in a medium saute pan over medium low heat. Once butter is melted, add the shallot and saute for 3-5 minutes, until shallots start to become fragrant.
- While shallots are sautéing, combine eggs, crème fraiche and crabmeat in a mixing bowl. Whisk to scramble the eggs and make the mixture come together.
- Turn the heat under the saute pan up to medium high and add the spinach, stirring until slightly wilted. Next, add the egg mixture to the pan and stir gently.
- Add the tomatoes, chives, salt and pepper and continue to gently stir and break up the eggs, as you would any scrambled egg dish. Once eggs are no longer runny and cooked through, transfer to two plates.
- Garnish with fresh avocado and slices of toast.
Nutrition
Calories: 484kcal | Carbohydrates: 16g | Protein: 26g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 386mg | Sodium: 1002mg | Potassium: 1097mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4229IU | Vitamin C: 37mg | Calcium: 165mg | Iron: 4mg