Delicious Keto Vegetarian Breakfast Recipes

Savory Zucchini Fritters

Ingredients:

• 1 cup grated zucchini
• 2 tablespoons ground flaxseed
• 1/4 cup almond flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup shredded cheese
• 2 tablespoons olive oil

Instructions:

1. In a medium bowl, mix together the zucchini, flaxseed, almond flour, garlic powder, onion powder, baking powder, sea salt, and pepper.
2. Mix in the shredded cheese until evenly distributed.
3. Heat the olive oil in a large skillet over medium heat.
4. Scoop about 2 tablespoons of the mixture into the skillet, flattening it slightly with a spatula.
5. Cook for about 4 minutes, or until the bottom is golden brown.
6. Flip and cook for another 3-4 minutes, or until the other side is golden brown.
7. Transfer to a plate and repeat with the remaining mixture.
8. Serve warm with your favorite toppings.

Nutrition:

• Calories: 166
• Fat: 11g
• Carbohydrates: 8g
• Protein: 6g
• Fiber: 3g

Crustless Spinach Quiche

Ingredients:

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 cup spinach, chopped
• 2 eggs
• 1/4 cup almond milk
• 1/4 cup shredded cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 350°F.
2. Heat the olive oil in a medium skillet over medium heat.
3. Add the onion and cook for 2-3 minutes, or until just beginning to soften.
4. Add the spinach and cook for another 2-3 minutes, or until wilted.
5. Remove from the heat and let cool for 5 minutes.
6. In a medium bowl, whisk together the eggs, almond milk, cheese, garlic powder, onion powder, sea salt, and black pepper.
7. Stir in the cooled spinach and onion.
8. Pour the mixture into a greased 9-inch pie plate.
9. Bake for 25 minutes, or until the center is set.
10. Let cool for 5 minutes before serving.

Nutrition:

• Calories: 155
• Fat: 10g
• Carbohydrates: 6g
• Protein: 10g
• Fiber: 2g

Avocado Toast with Egg

Ingredients:

• 1 slice whole-grain bread
• 1/2 avocado, mashed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 egg
• 1 tablespoon olive oil

Instructions:

1. Toast the bread.
2. In a small bowl, mix together the mashed avocado, garlic powder, onion powder, sea salt, and black pepper.
3. Spread the mashed avocado onto the toast.
4. Heat the olive oil in a small skillet over medium heat.
5. Crack the egg into the skillet and cook for 2-3 minutes, or until the whites are set.
6. Flip and cook for another 1-2 minutes, or until the yolk is cooked to your liking.
7. Transfer the egg to the toast and serve.

Nutrition:

• Calories: 312
• Fat: 22g
• Carbohydrates: 17g
• Protein: 12g
• Fiber: 7g

Veggie Scramble with Spinach and Tomato

Ingredients:

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 cup spinach, chopped
• 1 cup cherry tomatoes, halved
• 2 eggs
• 2 tablespoons almond milk
• 1/4 cup shredded cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup sliced almonds

Instructions:

1. Heat the olive oil in a medium skillet over medium heat.
2. Add the onion and cook for 2-3 minutes, or until just beginning to soften.
3. Add the spinach and tomatoes and cook for another 2-3 minutes, or until the spinach is wilted and the tomatoes are softened.
4. Whisk together the eggs and almond milk in a small bowl.
5. Pour the egg mixture into the skillet and cook, stirring occasionally, for 3-4 minutes, or until the eggs are just set.
6. Stir in the cheese, garlic powder, onion powder, sea salt, and black pepper.
7. Stir in the sliced almonds and cook for another minute.
8. Serve warm.

Nutrition:

• Calories: 325
• Fat: 22g
• Carbohydrates: 11g
• Protein: 16g
• Fiber: 4g