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Keto Breakfast

Zucchini and Eggs

Mornings can be hectic, but this keto zucchini and eggs dish is a lifesaver. I love how the tender zucchini pairs with fluffy, cheesy eggs for a satisfying meal that keeps me full until lunch. It's the kind of breakfast that feels like a treat without the carbs, ready in about 20 minutes with simple ingredients.

10 min Prep time 12 min Cook time 22 min Total time 2 Servings 300 Calories
Zucchini and Eggs

Ingredients

  • eggs, lightly beaten
  • tablespoons grated Parmesan cheese
  • tablespoons olive oil
  • zucchini, sliced 1/8- to 1/4-inch thick
  • garlic powder, or to taste
  • salt and ground black pepper to taste

Instructions

  1. Step 1

    I start by beating the eggs and Parmesan together in a bowl until well combined. Then, I heat the olive oil in a large skillet over medium-high heat. Once hot, I add the sliced zucchini and cook for about 7 minutes, stirring occasionally, until softened and lightly browned. Season the zucchini with garlic powder, salt, and pepper to your liking. Lower the heat to medium and pour the egg mixture evenly over the zucchini. Let it cook for about a minute, then gently stir the eggs, allowing them to set without scrambling them vigorously. After about 3 minutes, when the eggs are mostly set but still a bit moist, remove the skillet from the heat. Cover with a lid and let it sit off the heat for 2 more minutes. The residual heat will finish cooking the eggs perfectly, creating a tender, creamy texture. Slide onto plates and enjoy immediately.

Chef's Tip

I always slice the zucchini uniformly so it cooks evenly. And don't skip covering off the heat—this gentle finish makes the eggs velvety and prevents overcooking.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to avoid rubbery eggs.

Variation Tips

Add diced bell peppers or spinach for a veggie boost. For a dairy-free option, swap Parmesan with nutritional yeast.

Frequently Asked Questions