Keto Red Bell Pepper Filled with Creamy Eggs and Spinach Recipe
Cook Time: 10 Minutes
Phase: Phase 1
0 1/2 medium (approx 2-3/4" long, 2-1/2" dia) Red Sweet Pepper
1 tablespoon Extra Virgin Olive Oil
2 cup Baby Spinach
2 large Egg (Whole)
2 tbsp Heavy Cream
0 1/4 cup, shredded Monterey Jack Cheese
- Cut bell pepper in half. Slice small slice off the bottom so it will stand up right (be sure not to cut too much otherwise filling will drain out). Place in a pan with a small amount of water and steam over medium heat until the pepper is tender. Set aside on a serving plate.
- Sauté 2 cups spinach in the oil until wilted. While cooking, beat the eggs with the cream and add the cheese (reserve a small amount for serving).
- Pour the egg mixture into the pan with the spinach and cook over medium heat until the eggs are set but have a creamy texture (do not over cook) and season with salt and freshly ground black pepper.
- Spoon the egg mixture into the pepper, top with reserved cheese and serve immediately.
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