Photo: K8
Estimated Nutrition (whole recipe, rough)
283
Calories
10g
Protein
18g
Fat
23g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1 tomato, diced, with juices
- 1/4 teaspoon butter
- 2 eggs
- salt and pepper to taste
Directions
1
Preheat oven to 450 degrees
2
Melt butter in heated cast iron skillet if you have one; otherwise, use your usual egg pan.
3
Combine red bell pepper and onion in pan; cook until soft but still crunchy.
4
Add tomato to pan. Stir; heat over medium heat until hot.
5
Gently break eggs into pan. Season with salt and pepper to taste.
6
Place pan in oven. Bake until whites of eggs are set.
7
Remove and serve in pan.
Recipe sourced from
fandom