This recipe was created by our friends at Eat Keto With Me.
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: servings |
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
- 1/2 cup diced onion
- 2 slices cooked bacon
- 10 large eggs
- 1/2 cup crumbled goat cheese
- salt and pepper
- Wash and dry the mushrooms.
- Preheat the oven and a skillet.
- Peel and dice a small onion.
- Saute the mushrooms and onions, 3 to 4 minutes.
- In a bowl, add the eggs and whisk together with bacon, salt and pepper.
- Stir to combine and cook for 1-2 minutes.
- Add zucchini and stir to combine.
- Spread all ingredients evenly in the skillet and pour the eggs. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.
- Sprinkle the top with crumbled goat cheese.
- Bake for about 10 minutes.
- Cut into 6 wedges and serve!
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