Paleo Scrambled Eggs with Bell Peppers
Elevate your breakfast game with this Paleo Scrambled Eggs with Bell Peppers recipe—a quick, wholesome dish bursting with color and flavor. Perfect for those following a Paleo lifestyle, this protein-packed breakfast combines fluffy, perfectly seasoned eggs with tender, sautéed bell peppers for a vibrant and nutritious start to your day. Coconut oil adds a subtle richness, while fresh parsley delivers a bright, herbaceous finish. Ready in just 15 minutes, it's ideal for busy mornings yet sophisticated enough for a weekend brunch. Serve this delightful, low-carb dish with a side of avocado or fresh greens for a complete meal that fuels your day.
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Recipe Information
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
Instructions
Start by preparing the vegetables: Wash the bell pepper thoroughly. Core and dice it into small, bite-sized pieces. Set aside.
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.
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.
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.
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.
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.
Remove the skillet from the heat. The residual heat will finish cooking the eggs to perfection without drying them out.
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
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 334 mg | 7% | |
*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.
