This quick recipe is great because it can be made in batches, perfect for shaving time off spent in the kitchen.
Yield: 2 Servings
3 ea. bell peppers, cut into rings
2 whole eggs
6 egg whites
1/2 medium tomato, diced
4 basil leaves, chopped
salt and pepper to taste
Method of Preparation
1. Slice bell peppers into rings and set aside. Dice tomatoes and basil and also set aside.
2. Separate eggs into a small glass container. In a medium pan, preheat over low-medium heat and add half of the olive oil. Allow oil to heat until fragrant, about 3 minutes.
3. Add pepper rings to pan and allow to cook for about 2 minutes. Flip the rings over and continue to cook an additional 2 minutes.
4. Carefully pour the egg mixture, tomatoes and basil into the pepper rings and cook until the egg has solidified and cooked through, about 6 minutes. Serve hot.
Nutritional Information: Per Serving
290 Calories; 28g Protein; 20g Carbohydrates, 5g Fiber; 10g Fat
The Fit Chef