Easy and healthy recipe for breakfast that is packed with protein!
Directions
Rinse the bell pepper, remove stem and seeds.
Slice it in down the middle of the pepper so there is a top and bottom.
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 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 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!
Ingredients
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.
