Cheap Keto Recipes with Leftovers

Step-by-Step Instructions and Preparation Tips

Step-by-Step Instructions

1. Preheat & prep: Preheat oven to 375°F (190°C) if using an oven-safe skillet. Chop leftover protein and vegetables so they are roughly uniform in size.
2. Heat fat: Place the skillet over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the minced garlic and cook 20–30 seconds until fragrant.
3. Reheat leftovers: Add the chopped leftovers to the skillet. Sauté 2–3 minutes to warm and to evaporate any excess moisture. Stir to combine.
4. Make custard base: In a bowl, whisk 4 large eggs with 1/4 cup heavy cream, 1/4 cup almond flour, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth.
5. Combine & top: Pour the egg mixture evenly over the warmed leftovers in the skillet. Sprinkle 1 cup shredded cheese evenly on top. Gently shake the skillet to level ingredients.
6. Cook stovetop: Cook on the stovetop over medium-low for 3–4 minutes until egg edges begin to set.
7. Finish in oven: Transfer the skillet to the preheated oven and bake 8–10 minutes, until the center is set and the top is lightly golden. If not using an oven, cover and cook on very low for 8–12 minutes until set.
8. Rest & garnish: Remove from oven, let rest 2 minutes. Sprinkle 2 tablespoons chopped fresh parsley or cilantro and squeeze 1/2 lemon over the top. Slice avocado and serve alongside.

Preparation Tips

1. If eggs set too quickly on the stovetop, lower heat and cover the skillet to ensure even cooking.
2. For crispier edges, broil the skillet for 1–2 minutes at the end — watch closely to prevent burning.
3. If your leftovers are very lean (e.g., turkey), add 1–2 tablespoons extra olive oil to prevent dryness.
4. Mix in 1–2 tablespoons cream cheese with the egg base for a richer, creamier texture.
5. Leftover cooked bacon or sausage can be used instead of other proteins for a higher-fat, more satiating version.

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