Low Carb Scrambled Eggs with Red Bell Peppers

Start your day with a vibrant and satisfying breakfast by trying this Low Carb Scrambled Eggs with Red Bell Peppers recipe. Bursting with the natural sweetness of sautéed red bell peppers and the creamy fluffiness of perfectly scrambled eggs, this dish is both nutritious and delicious. Prepared in just 20 minutes, it’s a quick and easy option for a low-carb lifestyle, featuring wholesome ingredients like fresh parsley for an herby finish. The caramelized peppers add a subtle smoky flavor, perfectly complementing the buttery eggs seasoned with a hint of salt and black pepper. Ideal for a protein-packed breakfast or a light brunch, this recipe is a wholesome way to fuel your day while staying on track with your low-carb goals.

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 1 medium red bell pepper
• 2 tablespoons butter
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Begin by washing the red bell pepper thoroughly under cold water. Cut the bell pepper in half and remove the seeds and stem. Chop the red bell pepper into small, even-sized pieces.

Step 2

Crack the eggs into a bowl and use a fork or whisk to beat them until the yolks and whites are fully combined. Season the beaten eggs with salt and black pepper.

Step 3

Heat a medium-sized non-stick skillet over medium heat and add 1 tablespoon of butter. Once the butter has melted and begun to sizzle, add the chopped red bell peppers.

Step 4

Sauté the red bell peppers for about 3-4 minutes, stirring occasionally, until they soften and begin to slightly caramelize.

Step 5

Lower the heat to medium-low and add the remaining tablespoon of butter to the skillet. Allow the butter to melt before adding the beaten eggs.

Step 6

Pour the eggs into the skillet, and let them sit undisturbed for about 30 seconds. Begin to gently stir the eggs with a spatula, pushing from the edges to the center.

Step 7

Continue to cook and gently stir the eggs until they are mostly set but still slightly runny, about 5 minutes. Remove from heat, as the eggs will continue to cook in the residual heat of the pan.

Step 8

Garnish with freshly chopped parsley before serving. Serve immediately, while the scrambled eggs are hot and fluffy.

Nutrition Facts

Serving size	(358.2g)

Amount per serving	% Daily Value*
Calories	537.5

Total Fat 42.5g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 809.8mg	0%
Sodium 1619.5mg	0%
Total Carbohydrate 9.3g	0%
Dietary Fiber 2.9g	0%
Total Sugars 5.2g
Protein 26.8g	0%

Vitamin D 168.5IU	0%
Calcium 138.0mg	0%
Iron 4.6mg	0%
Potassium 603.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.6%

Protein: 20.3%

Carbs: 7.1%