Makes 2 Servings
Macros: 424 Cal, Fat 25g, Carbs 24g, Fibre 7g, Protein 29g
1/4 tsp Sea Salt (divided)
2 tsps Extra Virgin Olive Oil
2 Red Bell Pepper (finely chopped)
2 Tomato (medium, diced)
2 stalks Green Onion (chopped)
2 cups Strawberries (chopped)
Whisk the eggs in a bowl and season with half of the salt. Set aside.
Heat the oil in a pan over medium heat. Cook the peppers for about five minutes or until tender and just browned. Add the tomato and green onion and cook for two to three minutes more until the tomatoes have softened. Season the vegetables with the remaining salt.
Push the vegetable mixture to one side of the pan and pour the eggs into the empty side. Stir the eggs frequently as they cook and incorporate the vegetables into the egg once the eggs are cooked through. Serve with strawberries and enjoy!
Leftovers: Best enjoyed immediately.
More Flavour: Add dried herbs and spices like garlic powder or parsley.
No Red Pepper: Use any colour of bell pepper.
Like it Spicy: Add red pepper flakes or jalapeno pepper.
No Strawberries: Serve with a different fruit instead.