Paleo Scrambled Eggs with Bell Peppers
Elevate your breakfast game with this Paleo Scrambled Eggs with Bell Peppers recipe, a quick and wholesome dish perfect for busy mornings or lazy weekends. Bursting with vibrant colors and natural flavors, this paleo-friendly scramble combines creamy, perfectly cooked eggs with tender sautéed bell peppers, all brought together by the subtle richness of coconut oil. Seasoned simply with salt, black pepper, and a sprinkle of fresh parsley, this recipe celebrates clean eating while delivering restaurant-quality taste in just 15 minutes. Whether you're following a paleo lifestyle or just looking for a healthy, satisfying meal, these scrambled eggs are the perfect way to brighten your day—and your plate!
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Ingredients
- 6 large eggs
- 1 medium bell pepper
- 1 tablespoon coconut oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Directions
Step 1
Start by preparing the vegetables: Wash the bell pepper thoroughly. Core and dice it into small, bite-sized pieces. Set aside.
Step 2
Crack the eggs into a medium bowl and season with salt and black pepper. Whisk the eggs well until the yolks and whites are completely blended and uniform.
Step 3
Heat a large non-stick skillet over medium heat. Add the coconut oil and allow it to melt completely, ensuring it coats the base of the skillet evenly.
Step 4
Once the oil is hot, add the diced bell pepper to the skillet. Sauté the bell pepper pieces for 3-4 minutes or until they begin to soften and develop a slightly glossy appearance.
Step 5
Reduce the heat to low and pour the beaten eggs into the skillet with the bell peppers. Let the eggs sit undisturbed for about 20 seconds.
Step 6
Using a spatula, gently stir and fold the eggs to form large soft curds. Continue to cook, stirring occasionally, until the eggs are just set and slightly runny in parts, approximately 3-5 minutes.
Step 7
Remove the skillet from the heat. The residual heat will finish cooking the eggs to perfection without drying them out.
Step 8
Chop the fresh parsley finely and sprinkle it over the scrambled eggs. Serve immediately while hot, garnished with additional black pepper if desired.
Nutrition Facts
| Serving size | (441.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 586.7 |
| Total Fat 42.6g | 0% |
| Saturated Fat 21.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1116mg | 0% |
| Sodium 1612.1mg | 0% |
| Total Carbohydrate 8.9g | 0% |
| Dietary Fiber 2.4g | 0% |
| Total Sugars 4.2g | |
| Protein 39.0g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 189.2mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 678.4mg | 0% |
Source of Calories