These asiago arugula eggs make for a delicious, low carb breakfast, lunch or dinner. Best of all they only take minutes to make! Arugula goes so nicely with eggs and the salty asiago cheese brings it all together. This easy and tasty low carb dish has just 3.1g net carbs!
You might also like this arugula couscous salad recipe!
Recently I came home from vacation and was very hungry but sick of eating out. So I whipped up these asiago arugula eggs using a method I learned in a book (Rules of Civility) I read for book club.
They were called closed kitchen eggs. The recipe was just a mention in the story, but it turned out to be one of my favorite ways to make eggs.
It’s a simple recipe for makingva quick and easy low carb meal. And while I used arugula and asiago cheese in my recipe today, you can add just about anything you want with the eggs.
What is arugula? What does it taste like?
Arugula is a popular salad green but it is not lettuce. The English refer to it as rocket and some consider it an herb. Arugula is part of the Brassicaceae family and is related to mustard family. (source)
You can eat arugula raw or cooked and it has a spicy peppery flavor. This flavor is stronger when eaten raw and less pronounced when cooked.
And it is a very nutrient dense green. Arugula is also high in calcium, potassium, folate, Vitamins C,K and A. (source). It is also high in fiber and low in calories and carbs.
What kind of cheese to eat when dieting.
Let me say something about cheese and dieting. Many people don’t like to eat cheese when they are dieting because it’s high in fat or because they may be lactose intolerant.
If you have concerns about the high fat content, I recommend hard sharp cheeses as they add lots of flavor and you don’t need to use much.
The great thing about using hard, sharp cheeses is they are usually lower in lactose and you don’t need much to give your dish lots of flavor. Here’s a good article singing the praises of cheese if you are interested.
Recipe ingredients I used.
All you need are 3 basic ingredients which are eggs, Asiago cheese and fresh arugula. You also need some butter to use for cooking the eggs but that’s it!
How to make this asiago arugula eggs recipe.
- Spray a small omelet skillet with nonstick cooking spray. Place it on the stove and heat it up to medium high heat.
- Beat eggs eggs and then add the cheese and arugula. Mix to combine the 3 ingredients.
- Pour into the pan, lower the heat to medium and cover the pan with a lid. Cook until the eggs are cooked. This usually takes about 5-10 minutes tops.
- Then just slide it out of the pan and on to your plate. (Please scroll down to view and print the recipe card.)
You get a little spicy peppery flavor from the arugula, and a bit of salty goodness from the asiago. The eggs get a nice crusty brown on the bottom that is so delicious.
Again, you can add whatever you like. I tend to go for more herb and cheese combinations but you can add cooked peppers, onions, sausage, bacon, ham, etc.
I hope you give this asiago arugula eggs a try and let me know how you like them. Do you have a favorite way to make eggs? Drop me a comment and let me know. Enjoy!
1 serving = 312 cal / 21.6g fat / 3.2g carbs / 0.1g fiber / 25.2g protein
Low Carb Asiago Arugula Eggs (10 minutes)
These asiago arugula eggs make for a delicious, low carb breakfast, lunch or dinner. Best of all they only take minutes to make!
- 3 eggs
- 2 tablespoons asiago cheese, shredded
- ¼ cup fresh arugula leaves
- Spray a small skillet and heat to medium high.
- Beat your eggs and then fold in the arugula and cheese.
- Pour in the egg mixture, lower heat to medium and cover with a lid.
- Cook until eggs are cooked on top. Usually 5-10 minutes.
- Slide the eggs onto a plate and serve.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 312Unsaturated Fat: 0g
I made your Asiago Arugula Eggs today and they were very good. The asiago adds a good flavor to the eggs, and they were so easy to whip up!
I made this recipe this morning, some bites were ok and others amazing. I think the fault lies with me. I used a medium skillet that did not have a lid, so I improvised with a larger lid. I would also once in pan ensure the ingredients were evenly distributed. Mine were all in the center. I also added about a teaspoon of half and half while beating. I am usually more of a fried/poached egg girl so you need to factor that in as well. This is a good S breakfast on THM. I will make this easy peasy recipe again . Thanks for posting it!
Thanks Katie for your input. I never thought of it but the size of the pan does somewhat matter. I use a smaller one that I usually fry eggs in and the lid should fit so none of the steam escapes. I’m glad you liked them and again I always appreciate when people let me know about their experiences!