2 large eggs (free range or organic)
2 rings of large green pepper, approx. 2 cm / 1 inch thick (~ 40g / 1.4 oz)
½ small red onion (30g / 1.1 oz)
1 cup fresh baby spinach (30g / 1.1 oz)
¼ cup sliced organic bacon (30g / 1.1 oz)
1 Tbsp ghee (or unsalted organic butter)
Salt and pepper to taste
Note: Try to get nitrate-free bacon or slice your own from pork belly.
- Rinse the bell pepper, remove stem and seeds. Slice it into two thick (2 cm / 1 inch) slices just near the center of the pepper (the widest part). Save the rest of the pepper for a salad or with your breakfast.
- Grease a non-stick pan with half of the ghee or butter and add the pepper rings to the pan. Cook on one side for about 3 minutes. Crack an egg into each of the bell pepper rings. Don’t worry if some of the egg white leaks out, you can simply remove it later on with a spatula. Season with salt and ground black pepper and cook until the egg white becomes firm. When done, set aside.
- In a separate pan, warm the remaining of the ghee or butter and add finely chopped red onion. Cook for a few minutes until slightly brown. Then, add sliced bacon and cook shortly. Add washed and drained baby spinach, season with salt and cook for another minute. Note: I already had some crispy bacon prepared in my fridge, so I just added that at the end.
- Place everything on a serving plate and enjoy!
Net carbs 4.3 g
Protein 17.6 g
Fat 29.3 g
Calories 360 kcal
Total carbs 6.1 g
Fiber 1.8 g
Sugars 3 g
Saturated fat 13.7 g
Sodium 575 mg (25% RDA)
Magnesium 44 mg (11% RDA)
Potassium 487 mg (24% EMR)