Ethiopian Keto-Friendly Brunch: Spiced Berbere Scrambled Eggs on Injera with Avocado Slices

Allergens

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Ingredients

• 4 large eggs
• 2 tbsp avocado oil
• 1 tbsp berbere seasoning
• 1/2 cup coconut flour
• 1 cup almond milk
• 1 ripe avocado, sliced
• Salt and pepper, to taste

Instructions

1. In a bowl, whisk together the eggs, coconut flour, almond milk, salt, and pepper until smooth. Set aside. In a large non stick skillet, heat the avocado oil over medium heat. Add the berbere seasoning and cook for 1 minute to release the aroma. Pour the egg mixture into the skillet with the berbere, stirring constantly until scrambled to your desired consistency. Remove from heat. Prepare the injera by mixing 1 cup of coconut flour with 1 cup of water and a pinch of salt. Stir until smooth, then let it rest for 5 minutes. Cook the mixture in a non stick pan over medium heat, flipping once until both sides are golden brown. Slice into quarters.

Chef’s Insight

The combination of flavors in this dish highlights Ethiopian cuisine while remaining keto-friendly. The spicy berbere seasoning balances the creamy avocado, creating a well-rounded taste experience.

Notes

This dish is not only delicious but also visually appealing, making it perfect for entertaining or special occasions.