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Pepper & Onion Egg Scramble
A quick low-carb breakfast from your Week 3 FareRx bag - about 8g carb and 14g protein per serving (USDA-estimated).
13 min
Total
1
Serves
Easy
Effort
Per serving
185
Cal
14g
Protein
8g
Carbs
2g
Fiber
5g
Sugar
11g
Fat
3g
Sat Fat
130mg
Sodium
300mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Eggs and vegetables keep this very low in carb, so it's a steady, blood-sugar-friendly breakfast on its own.
Ingredients
- •2 eggs, beaten
- •1/3 bell pepper, diced
- •2 tablespoons diced onion
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Soften the pepper and onion in a little olive oil.
- 02
Pour in the beaten eggs and let them set briefly.
- 03
Gently fold until just cooked through and still soft.
New to this? Step-by-step guides
Dietitian’s notes
- →Cook the pepper and onion until soft before the eggs go in so they sweeten.
- →Pull the eggs off the heat while still glossy - they keep cooking on the plate.
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