In a bowl, crack the 4 large eggs. Add the ½ teaspoon of mustard and a pinch of salt. Using a whisk, beat the eggs until the mixture is well combined and slightly frothy.
Place your non-stick skillet over medium heat and add the 2 tablespoons of butter. Allow the butter to melt, swirling it around the pan to coat the surface evenly.
Once the butter is melted and bubbly, pour the beaten egg mixture into the skillet. Allow it to sit for a few moments without stirring.
Using your spatula, gently stir the eggs, pushing them from the edges of the skillet towards the center. Continue this motion until the eggs are mostly set but still slightly runny.
Remove the skillet from the heat when the eggs are still slightly undercooked, as they will continue to cook from residual heat.
Transfer the fluffy Keto Scrambled Eggs onto a plate and enjoy them while they’re warm.
