Ham & Mozzarella Keto Egg Pancakes

 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

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