Keto Beetroot Fritters with Scrambled Eggs and Seasonal Greens
Serving of 1
1 small Beetroot
1 small Zucchini
1/4 Head small Cauliflower
1/2 Cup Cheddar
1 tablespoons Coconut Flour (available at Low Carb Emporium)
Salt and Pepper
1.5 tbsp Coconut Oil (available at Low Carb Emporium)
3 Free Range Eggs
1 tbsp butter
2 tbsp of cream
Bunch of Asparagus (snap the stems off) or seasonal greens
Pre heat your oven to 180 degrees. Now prep your vegetables, peel your beetroot and remove outer leaves from cauliflower and large stem. Get your grater out and grate your zucchini, cauliflower and beetroot. Then squeeze out any liquid from each vegetable and sprinkle salt on each to draw out any further liquid.
Next get a mixing bowl and add vegetables giving them one last squeeze to remove any excess liquid. Then add coconut flour, one egg, and grated cheddar. Mix together and season with salt and pepper. And then arrange into 2 fritters.
In a fry pan heat the 1.5 tablespoons of coconut oil & seal the two fritters, place in oven. Cook for 10 minutes and then flip over and cook for another 10 minutes. Take put and place on paper towel to drain the oil. At this point start your eggs and asparagus so that your breakfast/brunch all comes together at the same time.
Next get a bowl and crack the remaining two eggs into and add cream, then season with salt and pepper and whisk until light in texture. Boil some water on the stove to cook the asparagus in as this will only take 3 minutes. Now take a fry pan and add the butter once it has coated the pan pour the eggs in and once they start to form around the edges start stirring them gently so they scrambled. You can put your asparagus in at the same time as you pour your eggs in.
Now plate your Breakfast/Brunch with the two Beetroot Fritters, Scrambled Eggs and Asparagus, then Enjoy. X
Fat 76.6g (two fritters)
Fat 54.2g (one fritter)