Roasted Eggs Skillet
A keto eggs skillet with zucchini and spinach folded through a heavy cream and parmesan finish, served over cauliflower rice.
Total time
43 min
Prep
19 min
Cook
24 min
Difficulty
easy
Cuisine
Keto
gluten-freeketo
Ingredients
4 pieceseggs
150gzucchini
1 cupspinach
1 cupcauliflower rice
to tasteheavy cream
2 tspparmesan
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Crack and whisk the eggs, season them, then saute over medium-high heat until just set, about 7 minutes.
2
Add the zucchini and spinach, cooking until softened, about 4 minutes.
3
Stir in the heavy cream and parmesan for 3 minutes.
4
Prepare the cauliflower rice separately, steaming or sauteing until tender.
5
Let everything simmer for about 8 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
177
Protein
10.5g
Fat
12.8g
Carbs
6.7g
Fiber
2.9g
Sodium
176mg
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