Keto Red Bell Pepper Filled with Creamy Eggs and Spinach
5.5g
Net Carbs
22.6g
Protein
43.0g
Fat
2.6g
Fiber
502
Calories
Ingredients:
- 1/2 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
- 2 large Eggs (Whole)
- 2 cups Baby Spinach
- 1/4 cup shredded Monterey Jack Cheese
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Heavy Cream
Directions:
- Cut bell pepper in half lengthwise, leaving stem intact, so that the two sides of the pepper will lay flat. Remove seeds and membranes from one side. In a small pan with a lid and ¼ cup water over medium heat, place red pepper half and steam until tender, about 6 minutes. Set aside on a serving plate.
- In a medium skillet over medium heat, warm oil. Sauté spinach 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, about 3 minutes (do not overcook), and season with salt and freshly ground black pepper.
- Spoon the egg mixture into the pepper, top with reserved cheese and serve immediately.
