Paleo-Whole 30-Keto Huevos Rancheros!
- 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
- 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.