With all the meat and cheese your heart desires, the keto diet is pretty sweet, er, savory. But sometimes you want something that won’t leave you feeling quite so weighed down. Enter ketogenic baked eggs and zoodles with avocado. High in fat and protein, they’re the perfect way to mix up breakfast or dinner. (And P.S.: How cute are they?)
3 zucchini, spiralized into noodles
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large eggs
Red-pepper flakes, for garnishing
Fresh basil, for garnishing
2 avocados, halved and thinly sliced
1. Preheat the oven to 350°F. Lightly grease a baking sheet with nonstick spray.
2. In a large bowl, toss the zucchini noodles and olive oil to combine. Season with salt and pepper. Divide into 4 even portions, transfer to the baking sheet and shape each into a nest.
3. Gently crack an egg into the center of each nest. Bake until the eggs are set, 9 to 11 minutes. Season with salt and pepper; garnish with red-pepper flakes and basil. Serve alongside the avocado slices.