Who doesn’t love scrambled eggs? I know, you usually have them with toast but, I promise you, these eggs are so good you won’t even miss the carb-laden bread. If you DO want toast, by all means have a slice or maybe a half and English muffin but remember, that could add 10 or more grams of carbs to your breakfast which is okay if you are off the gym but not so good if you are off to your office. More low carb breakfast ideas at “Low Carb Recipes” page.
Ingredients – Serves four
- 1 red onion, chopped
- 1 bell pepper, chopped
- 2 tablespoons olive oil, plus more for serving
- Sea salt and black pepper
- 8 medium eggs, beaten
- 3 ounces Cheddar, grated (about 3/4 cup)
- 1 cup halved cherry tomatoes
- 1/3cup finely chopped flat-leaf parsley leaves
Heat the olive oil in a large non-stick skillet over medium heat. Add the onion, bell pepper, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until very tender, 12 to 14 minutes. Add the eggs and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Add the Cheddar and cook, stirring, until just melted, 1 to 2 minutes more.
Remove from heat and stir in the tomatoes and parsley and then serve.
Nutritional information per serving
Protein 19 grams
Carbohydrate 7 grams
Fat 24 grams