Veggie Scrambled Eggs
This easy, veggie scrambled eggs, made with healthy and colorful green, orange, red and yellow peppers and a dash of turmeric, is the perfect way to start your day!
Servings: 2
Calories: 409kcal
Ingredients
- 4 eggs
- ¼ cup olive oil
- 1 tablespoon coconut milk
- 4 mini bell peppers red, orange, green, yellow, chopped
- ¼ red onions chopped
- 1 teaspoon bouillon powder
- ½ teaspoon turmeric powder
- 1 teaspoon cayenne pepper
- ½ teaspoon salt
Instructions
- Break eggs in a separate bowl, add coconut milk and salt and whisk together.4 eggs, 1 tablespoon coconut milk, ½ teaspoon salt
- Add olive oil to a skillet on medium heat and when heated, add the chopped onions and stir for 2 minutes.¼ cup olive oil, ¼ red onions
- Add the chopped mini bell peppers, bouillon powder, turmeric, and cayenne pepper and stir for 5 minutes on medium heat.4 mini bell peppers, 1 teaspoon bouillon powder, ½ teaspoon turmeric powder, 1 teaspoon cayenne pepper
- 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!
Notes
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.
Nutrition
Serving: 2g | Calories: 409kcal | Carbohydrates: 6g | Protein: 12g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 327mg | Sodium: 971mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2550IU | Vitamin C: 99.1mg | Calcium: 49mg | Iron: 2.5mg