This one is weird, but I hope it inspires you to not take this cooking thing too seriously. Sometimes we make very organized shopping lists and get all our ingredients and have everything all planned out, and then there is the rest of life. On the fifth morning of camping you don't get to be picky. We eat what is left, because 1. It is what is left, and 2. We don't want to carry it home. So the last morning of camping our breakfast was an odd mix of what we had left in the cooler, but it ended up being one of the boys' favorite camping breakfasts ever! All this to say...don't be afraid to look in your refrigerator, see what is there and mix it up. Try something, be creative...and if it doesn't work out...no worries. Tomorrow is another day! We enjoyed this skillet with the last hard boiled eggs :)
Spiralized Zucchini Skillet Keto Breakfast
Ingredients:
2 tablespoons butter
3 medium zucchini, spiralized
2 garlic scapes
1 7 oz. can of fire roasted tomatoes
10 slices of deli ham
5 string cheese sticks
assorted fresh herbs (basil & Oregano)
1. Heat a large cast iron skillet. Add butter, garlic scapes and spiralized zucchini. Saute for about 3 minutes. Dice the ham slices and add to the skillet. Toss together for about 2 minutes. Add the canned tomatoes and let simmer for about 10 minutes.
2. While the veggie mix simmers, unwrap and chop up the cheese sticks and herbs. Right before you are ready to serve, sprinkle the cheese and herbs on top. Serve and enjoy.
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