← All Recipes
Italian Egg & Pepper Skillet
A veggie-packed, low-carb breakfast from your Week 3 FareRx bag - about 9g carb and 14g protein per serving (USDA-estimated).
14 min
Total
1
Serves
Easy
Effort
Per serving
195
Cal
14g
Protein
10g
Carbs
3g
Fiber
6g
Sugar
11g
Fat
3g
Sat Fat
130mg
Sodium
450mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Lots of non-starchy vegetables plus eggs make this a very steady, low-carb breakfast.
Ingredients
- •2 eggs
- •1/2 bell pepper, sliced
- •1/4 cup grape tomatoes, halved
- •2 tbsp onion, sliced
- •pinch of Italian seasoning
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
the pepper, onion, and tomatoes in olive oil until soft.
- 02
with Italian herbs.
- 03
Add beaten eggs and gently cook until just set.
New to this? Step-by-step guides
Dietitian’s notes
- →Let the tomatoes soften and release their juice before adding the eggs for built-in flavor.
- →Italian seasoning replaces the salt shaker here.
Recipes are a start. A dietitian is the plan.
Our registered dietitians help you turn good food into a plan for your health — personalized to your conditions, your goals, and what you actually like to eat. Most people pay $0 with insurance, and we verify your coverage before your first visit.