Paleo-Whole 30-Keto Huevos Rancheros!
Calories 270kcal
Ingredients
- 2 zucchini (medium sized
- 3 eggs (separated)
- 1 teaspoon salt
- 2 tablespoons chives (medium sized, grated, or 3 1/2 cups spiralized zucchini, chopped)
- 2 tablespoons almond flour (medium sized, grated, or 3 1/2 cups spiralized zucchini, chopped)
- olive oil
Instructions
- If making you own pico and guacamole, do that first, set aside
- Use a food processor or a box grater to grate zucchini.
- (Another option is to buy or make spiraled zucchini and give a rough chop)
- Place zucchini in a bowl lined with paper towels, sprinkle zucchini with sea salt and pepper and allow to rest for a few minutes.
- Chop chives and whisk one egg in a little bowl
- Use paper towels to squeeze out any extra moisture in zucchini then return zucchini to bowl and discard towel
- Use a fork to stir in egg , almond flour and 1 tablespoon chives until well combined
- Heat a large pan on high heat for two minutes, add enough olive oil to coat pan and allow to heat for 30 seconds
- Use a spoon to scoop zucchini mixture into pan, making two 5" fritters.
- Use back of spoon to flatten and spread fritters into a circle.
- If needed turn heat to medium.
- Cook each side for about 3-4 minutes or until golden brown
- While fritters cook, heat a smaller pan on high heat for two minutes, add oil and wait 30 seconds for oil to heat
- Gently crack eggs into pan, tuen heat down to medium and fry until whites are set and yolk is runny (or to your liking)
- Season with sea salt and pepper
- Remove fritters from pan, top with eggs, garnish with pico de gallo, guacamole and remaining chives.
- Serve!
- courses breakfast
- cuisine mexican
Originally posted 2019-02-20 18:45:46.
