Keto Southwestern Breakfast Skillet

Keto Southwestern Breakfast Skillet

Category, DifficultyIntermediate

Prep Time15 minsCook Time15 mins
 2 tbsp unsalted butter, divided
 220 g radishes, rinsed, trimmed, and quartered
 ¼ cup red onion, finely diced
 2 tsp Italian seasoning
 1 tsp ground cumin
 ½ tsp ground chili powder
 1 pinch Sea salt and black pepper, to taste
 ¾ cup mini sweet peppers (capsicums), diced (tri-color)
 4 large eggs
 4 strips thick-cut bacon, cooked crispy
 2 tbsp fresh cilantro, chopped
 1 large avocado, diced
 1 large lime, cut into 8 wedges
1

Melt one tablespoon butter in a large non-stick skillet over medium heat.

2

Add the radishes, red onion, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring occasionally, until the radishes start to develop some colour, approximately 4-5 minutes.

3

Add the remaining tablespoon of butter and the chopped peppers to the skillet. Cook, stirring occasionally, until the pepper softens, approximately 3-4 minutes.

4

Create four “wells” in the skillet by pushing the vegetables to the side with a spatula. Add an egg into each opening and reduce heat to medium-low. Cover and cook until the eggs are cooked through, approximately 3-5 minutes depending on the desired level of doneness.

5

Remove from heat and crumble the crispy bacon on top of the skillet. Top with the fresh cilantro and serve immediately with the diced avocado and fresh lime wedges on the side. Enjoy!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 275
% Daily Value *
Total Fat 21.33g33%
Total Carbohydrate 10.94g4%
Protein 11.91g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 tbsp unsalted butter, divided
 220 g radishes, rinsed, trimmed, and quartered
 ¼ cup red onion, finely diced
 2 tsp Italian seasoning
 1 tsp ground cumin
 ½ tsp ground chili powder
 1 pinch Sea salt and black pepper, to taste
 ¾ cup mini sweet peppers (capsicums), diced (tri-color)
 4 large eggs
 4 strips thick-cut bacon, cooked crispy
 2 tbsp fresh cilantro, chopped
 1 large avocado, diced
 1 large lime, cut into 8 wedges

Directions

1

Melt one tablespoon butter in a large non-stick skillet over medium heat.

2

Add the radishes, red onion, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring occasionally, until the radishes start to develop some colour, approximately 4-5 minutes.

3

Add the remaining tablespoon of butter and the chopped peppers to the skillet. Cook, stirring occasionally, until the pepper softens, approximately 3-4 minutes.

4

Create four “wells” in the skillet by pushing the vegetables to the side with a spatula. Add an egg into each opening and reduce heat to medium-low. Cover and cook until the eggs are cooked through, approximately 3-5 minutes depending on the desired level of doneness.

5

Remove from heat and crumble the crispy bacon on top of the skillet. Top with the fresh cilantro and serve immediately with the diced avocado and fresh lime wedges on the side. Enjoy!

Keto Southwestern Breakfast Skillet