Ham & Mozzarella Keto Egg Pancakes 
okay these are not your regular pancakes… thin, eggy, cheesy, and stuffed with ham — breakfast doesn’t get better or easier than this
ingredients:6 large eggs
3 oz diced ham
½ cup shredded mozzarella
2 tbsp cream cheese, softened
1 tbsp butter
Garlic powder, Italian seasoning, salt and pepper to taste
Instructions:
Whisk eggs and cream cheese together until completely smooth — a fork works fine
Stir in garlic powder, Italian seasoning, salt and pepper
Melt a little butter in a non-stick skillet over medium, pour in enough egg mixture to make a thin round pancake
Let it set on the bottom 1–2 min until edges look cooked, then scatter ham and mozzarella over one half
Fold the plain half over the filling like an omelette, press gently and cook another 30 seconds
Slide onto a plate and repeat with remaining batter — makes about 4 pancakes
Quick Tips:Keep the heat medium — too high and the edges get rubbery before the center sets
Leftover holiday ham works amazing here, nothing goes to waste
Stack and wrap leftovers in the fridge for 3 days, reheat in 30 seconds
Nutrition per serving (serves 4):Calories: 223
Total Fat: 16g
Protein: 17g
Total Carbs: 2g
Fiber: 0g
Net Carbs: 2g
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