Ingredients
6 large eggs
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
1 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion and bell peppers; sauté for 5-7 minutes until softened.
Crack eggs into a bowl, season with salt, pepper, and garlic powder. Whisk until frothy.
Pour egg mixture into the skillet. Cook, gently stirring and folding with a spatula, until eggs are just set but still moist (2-3 minutes).
Stir in fresh parsley and remove from heat. Serve warm.
Notes
Dice vegetables uniformly for even cooking.
Add spinach or mushrooms for extra nutrients.
Serve with avocado or keto-friendly bread for more fat/protein.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Scrambling
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 300mg