Crispy Egg & Cheese 'Tortilla' Bites with Spicy Pimientos

KetoHigh ProteinLow Carb

A 500-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 large eggs
• 1/2 cup shredded Monterey Jack cheese (or a keto-friendly blend)
• 2 tbsp unsalted butter or olive oil
• 1/4 cup diced pimientos (canned, drained)
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• Pinch of cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Prep: Dice the pimientos and shred the cheese if not pre-shredded. Whisk the eggs in a bowl with salt, black pepper, and smoked paprika.
2. Heat 1 tbsp butter or olive oil in a non-stick pan (preferably 8-inch) over medium heat. Pour half of the egg mixture into the pan, swirling to coat the bottom thinly.
3. Cook for 2-3 minutes until the edges are set and the bottom is golden brown. Sprinkle half of the shredded cheese over one half of the egg.
4. Carefully fold the other half of the egg over the cheese. Gently press down with a spatula to help the cheese melt and the egg
5. Brown the
6. Slide the folded egg onto a cutting board. Repeat with the remaining egg mixture, cheese, and butter/oil.
7. Once both
8. To make the spicy pimientos, combine the drained diced pimientos with apple cider vinegar, a pinch of cayenne (if using), and a dash of salt and pepper. Serve the crispy egg and cheese bites immediately, garnished with fresh parsley and alongside the spicy pimientos.