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Roasted Eggs Skillet
A keto eggs skillet with zucchini and spinach folded through a heavy cream and parmesan finish, served over cauliflower rice.
Ingredients
Instructions
Crack and whisk the eggs, season them, then saute over medium-high heat until just set, about 7 minutes.
Add the zucchini and spinach, cooking until softened, about 4 minutes.
Stir in the heavy cream and parmesan for 3 minutes.
Prepare the cauliflower rice separately, steaming or sauteing until tender.
Let everything simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the cauliflower rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
