American · Breakfast
Denver Skillet
Ham, Pepper and Egg Skillet (Keto)
A classic Denver skillet reworked for keto, with diced cooked ham, sautéed bell peppers and onion folded into softly set eggs, finished with sharp cheddar. Everything cooks in one buttered skillet over medium heat, the bread and potatoes dropped in favour of extra pepper and cheese.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
698Calories
58gProtein
46gFat
9.7gCarbs
5.9gSugar
1.7gFiber
2916mgSodium
1298mgChol
21gSat Fat
490mgPotassium
324mgCalcium
2.4mgIron
1.8mcgVitamin B12
38mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Dice the ham, bell pepper and onion, then whisk the eggs with cream, salt and pepper until pale and fully blended.
2
Sauté
Melt the butter in a nonstick skillet over medium heat, then add onion and bell pepper, cooking 4 to 5 minutes until softened.
3
Sauté
Add the diced ham and cook over medium heat for 2 minutes until edges brown lightly, then pour egg mixture over and set 3 minutes.
4
Plate
Scatter grated cheddar over low heat for 1 minute until melted, slide onto a plate and top with scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cooked ham
- 66 large eggs
- 5.2 oz150g bell pepper
- 2.8 oz80g onion
- 2 oz56g sharp cheddar cheese
- 2 tbsp28g butter
- 2 tbsp30ml heavy cream
- 4 tbsp4 tbsp scallion
- a pinch of salt
- a pinch of black pepper
