Keto Mexican Breakfast Skillet – A Cinematic Culinary Experience

Allergens

Eggs, Dairy (Feta and Mozzarella Cheese)

Ingredients

• 4 large eggs
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped green onions
• 1/2 cup diced tomatoes
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• Optional: fresh cilantro leaves for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced tomatoes and cook for 2 minutes until they soften.
2. Stir in the ground cumin, smoked paprika, salt, and black pepper, then cook for another minute to release the flavors.
3. Crack the eggs into the skillet, making sure they are evenly spaced apart. Sprinkle the crumbled feta cheese over the eggs.
4. Cook the eggs until the whites are set but the yolks are still runny, about 5 6 minutes. Top with the shredded mozzarella cheese and allow it to melt.
5. Remove the skillet from heat, sprinkle with chopped green onions, and garnish with fresh cilantro leaves if desired.
6. Serve immediately in a cinematic presentation with a top view of the dish centered and soft daylight and bottom view of the skillet with a 45 degree cinematic angle, shallow focus, and food textures emphasized.

Chef’s Insight

This keto Mexican breakfast skillet combines flavors and textures that dance on your palate while satisfying your low-carb dietary needs. Enjoy a true culinary experience with each bite.

Notes

Enjoy this scrumptious keto Mexican breakfast skillet with a side of avocado or fresh fruit for added nutrients and flavor.