A fast, filling breakfast skillet for two.
5 minPrep
10 minCook
15 minTotal
2Servings
Nutrition (per serving)
318Calories
21gProtein
23gFat
6gTotal Carb
2gFiber
4gNet Carb
Ingredients (serves 2)
- 4 large eggs
- 2 cups zucchini, sliced
- 2 oz cheddar cheese, shredded
- 2 tsp butter
- Salt and pepper to taste
Instructions
- Melt butter in a skillet over medium heat. Add zucchini and cook 5-6 minutes until softened.
- Whisk eggs with salt and pepper; pour over the zucchini.
- Cook, stirring gently, until eggs are just set (3-4 minutes).
- Sprinkle cheddar over the top, cover briefly to melt, and serve.
Substitutions
Swap zucchini for mushrooms or spinach in equal quantity — see Keto Foods for exact values.
Storage
Best eaten fresh; egg dishes don’t reheat as well. Will keep 1 day refrigerated if needed.
Recipe notes
Recipe developed from the listed ingredients and our published nutrition methodology — not personally tested and photographed yet, so no photo is shown here.
Nutrition methodology: Calculated from USDA FoodData Central values per ingredient, totaled and divided by servings, rounded to the nearest gram. Net carbs = total carbohydrate − fiber. Estimates, not laboratory-measured values.