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Scrambled eggs with blueberries and walnuts

average rating is 3 out of 5, based on 150 votes

Start your day with a delightful twist to your breakfast routine with our Scrambled Eggs with Blueberries and Walnuts recipe. This low-carb, high-protein dish offers a burst of flavors and is perfectly suited for diabetics and those following the SOZA weightloss program. Get ready to savor a nutritious and satisfying meal!

Serving suggestions/tips:

Pair with a side of fresh spinach or avocado for added nutrients.

Serve alongside a slice of whole-grain toast for a complete meal.

Enjoy with a cup of herbal tea or black coffee for a delightful morning experience.



Prep Time


Total Time







Low-carb high-protein diabetic-friendly gluten-free sugar-free low-sugar keto-friendly grain-free healthy fats antioxidant-rich vitamin-rich nutrient-dense weight loss balanced breakfast diabetes management nutty flavors satiating meal quick and easy whole foods omega-3 fatty acids brain health energy-boosting blood sugar control diabetic diet satisfying meal diabetic-friendly fruits diabetic-friendly nuts low-carb breakfast


  • 2 large eggs

  • 1/4 cup blueberries

  • 2 tablespoons chopped walnuts

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • Fresh parsley (optional, for garnish)


  1. In a small bowl, beat the eggs until well combined. Set aside.

  2. Heat the olive oil in a non-stick skillet over medium heat.

  3. Add the beaten eggs to the skillet and season with salt and pepper. Cook, stirring gently, until the eggs start to set.

  4. Add the blueberries and walnuts to the skillet and continue to cook, stirring occasionally, until the eggs are fully cooked and the blueberries start to burst.

  5. Remove from heat and transfer the scrambled eggs to a serving plate.

  6. Garnish with fresh parsley, if desired.

  7. Serve hot and enjoy!


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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