This article shows a fast, budget-friendly keto approach that turns common leftovers into satisfying low-carb meals. You’ll find one practical, flexible skillet recipe that adapts to leftover cooked proteins and vegetables, exact ingredient quantities, clear step-by-step instructions, preparation and ingredient tips, a set of frequently asked questions, and sensible next steps to reuse what you already have.
Highlights
- Total time: 25 minutes
- Servings: 3–4 servings
- Difficulty: Easy
- Main equipment: 10–12 inch oven-safe skillet (or nonstick skillet + baking sheet)
Ingredients and Ingredient Tips
Ingredients
- 2 cups cooked leftover protein (shredded or diced chicken, pork, or beef)
- 2 cups leftover roasted or sautéed vegetables (e.g., broccoli, cauliflower, zucchini, bell pepper) — roughly chopped
- 4 large eggs
- 1/4 cup heavy cream
- 1 cup shredded cheddar or mozzarella cheese
- 1/4 cup almond flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced (about 2 tsp)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley or cilantro
- 1 ripe avocado, sliced (for serving)
- 1/2 lemon (for squeezing over finished dish)
Ingredient Tips
- Use any cooked protein you already have — rotisserie chicken, leftover steak, or canned tuna all work; keep the 2-cup total.
- If vegetables are watery (like tomatoes), pat them dry to avoid a soggy skillet.
- Almond flour helps bind without adding carbs; if you’re nut-allergic use 2 tablespoons ground chia seeds instead.
- Choose a medium-melting cheese to get a creamy final texture; grating your own cheese melts better than pre-shredded.
- If you have low-sodium leftovers, keep the listed salt; otherwise reduce to 1/2 teaspoon and taste.
Continue to Page 2.