Yields 1 Servings
Ingredients
2 large eggs
2 rings of large green pepper, approx. 2 cm / 1 inch thick (~ 40 g/ 1.4 oz)
1/2 small red onion (30 g/ 1.1 oz)
1 cup fresh baby spinach (30 g/ 1.1 oz)
1/4 cup sliced bacon (30 g/ 1.1 oz)
1 tbsp ghee or duck fat
salt and pepper, to taste
Instructions
- Rinse the bell pepper, remove stem and seeds. Slice it into two thick (2 cm / 1 inch) slices just near the centre of the pepper (the widest part). Save the rest of the pepper for a salad or with your breakfast.
- Grease a non-stick pan with half of the ghee or butter and add the pepper rings to the pan. Cook on one side for about 3 minutes. Crack an egg into each of the bell pepper rings. Don’t worry if some of the egg white leaks out, you can simply remove it later on with a spatula. Season with salt and ground black pepper and cook until the egg white becomes firm. When done, set aside.
- In a separate pan, warm the remaining of the ghee or butter and add finely chopped red onion. Cook for a few minutes until slightly brown. Then, add sliced bacon and cook shortly. Add washed and drained baby spinach, season with salt and cook for another minute.
- Place everything on a serving plate and enjoy!
Adapted from: https://ketodietapp.com/Blog/lchf/Amazing-Recipes-for-St-Patricks-Day-Part-1 Nutritional Facts:| Calories: 360 kcal | Carbohydrates: 4.3g | Protein: 17.6g | Fat: 29.3g
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Found by: Melissa Zobler BS, CPT, CPSN
