Description
Try this keto favorite today and transform your breakfast with this easy and super delicious Keto Baked Eggs and Zoodles with Avocado
Ingredients
Scale
- 28g Avocado, sliced
- 15g Olive Oil (1 tbsp)
- 2 small Eggs
- A dash of Salt
- A dash of Ground Black Pepper
- 184 g Zucchini (1 small)
- 4 g Basil, fresh (8 leaves)
- A dash of crushed Red Pepper Flakes
Instructions
- Grab a zucchini and cut it into thin, noodle-like strips, or go the easy route with a spiralizer.
- Sprinkle a little salt on your zoodles and let them sit in a colander for approximately 10 minutes to drain any excess moisture.
- Heat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Toss those zoodles in a bowl with a drizzle of olive oil and some black pepper. Feel free to get creative with your favorite spices.
- Divide the zoodles into two portions and shape them into little nests on the baking sheet.
- Carefully crack an egg into the center of each zoodle nest.
- Pop them in the oven for 20–25 minutes, until the eggs are set to your liking.
- Sprinkle with red pepper flakes (if you like a little kick) and garnish with fresh basil leaves.
- Serve your baked zoodle nests with some creamy avocado slices on the side.
Notes
Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 317
- Sugar: 0.4 g
- Sodium: 271 mg
- Fat: 26.4 g
- Saturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 9.1 g
- Fiber: 4.2 g
- Protein: 15.3 g
- Cholesterol: 282.7 mg
