Fluffy Eggs with Bell Peppers and Arugula
Course
Breakfast
Diet
Anti-candida
,
Dairy Free
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
,
Vegetarian
Cook Method
Stove Top
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Protein Source
Eggs
Servings
Prep Time
1
5
minutes
Cook Time
10
minutes
Servings
Prep Time
1
5
minutes
Cook Time
10
minutes
Ingredients
1/3
cup
chopped bell pepper
any color
1
tsp
extra virgin olive oil
2
eggs
large
1/8
tsp
Himalayan salt
1/2
cup
arugula
Instructions
Put bell peppers and oil in a medium-sized skillet. Cook on medium for 5 minutes. Flip the peppers over occasionally.
In a small bowl, beat the eggs and salt for 30 seconds with a fork.
Pour the eggs over the bell peppers in the skillet.
Cook for 2-3 minutes. Flip. Cook for an additional 2-3 minutes.
Transfer the eggs to a plate and top with arugula.
Recipe Notes
Serving Suggestions:
Add a side of sautéed summer squash and carrots (ETP recipe) for a veggie-loaded breakfast.