Low Carb Scrambled Eggs with Red Bell Peppers
Elevate your breakfast game with these Low Carb Scrambled Eggs with Red Bell Peppers—an easy, delicious option packed with vibrant colors and flavor! This quick recipe combines fluffy scrambled eggs with the subtle sweetness of sautéed red bell peppers, creating a healthy, low-carb dish perfect for any time of day. Enhanced with creamy butter and seasoned simply with salt and black pepper, each bite is rich yet light. Fresh parsley lends a burst of freshness, rounding out the dish beautifully. Ready in just 20 minutes, this gluten-free, keto-friendly recipe is ideal for busy mornings or a satisfying brunch. Serve as a standalone meal or pair it with avocado slices for an extra nutrient boost!
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Recipe Information
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
Instructions
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.
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.
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.
Sauté the red bell peppers for about 3-4 minutes, stirring occasionally, until they soften and begin to slightly caramelize.
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.
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.
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.
Garnish with freshly chopped parsley before serving. Serve immediately, while the scrambled eggs are hot and fluffy.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.2 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 604 mg | 13% | |
*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.
