Keto Avocado & Herb Egg Skillet
Nutritional Information
A simple whole-food, low-carb breakfast skillet: eggs baked with ripe avocado and fresh spinach, seasoned with lemon and herbs. No added oils — healthy fats come from the avocado and eggs.
This recipe is originally for 1 servings. How many are you cooking for today?
- 2 larges eggs
- 1 medium ripe avocado (halved, pitted, flesh scored)
- 1 cup fresh spinach, roughly chopped
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 pinch freshly ground black pepper (optional)
Preheat oven to 375°F (190°C). In an ovenproof skillet, place the chopped spinach and stir briefly over medium heat until just wilted (no added oil).
Nestle the avocado halves cut-side up in the skillet. Crack one egg into each avocado half; if the cavity is small, scoop a teaspoon of spinach out to make room.
Sprinkle with lemon juice and chopped parsley, add a pinch of pepper if desired. Transfer skillet to the oven and bake 12–15 minutes until eggs reach desired doneness.
Remove carefully, let cool 1–2 minutes, then serve immediately.
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