Chop onions and bell peppers into medium-sized pieces.
Break eggs in a separate bowl, add coconut milk and salt and whisk together.
Add olive oil to a skillet on medium heat and when heated, add the chopped onions and stir for 2 minutes.
Add the chopped mini bell peppers, bouillon powder, turmeric, and cayenne pepper and stir for 5 minutes on medium heat.
Pour in the eggs, leave for about a minute and then break apart with a fork or a large serving spoon.
Remove from heat after 2 minutes.
Serve and enjoy!
Only 5g net carbs.When breaking apart the eggs to become scrambled, if you prefer smaller and finer chunks use a fork, but if you prefer larger chunks, use a serving spoon.Adjust salt and pepper to taste.