Keto Red Bell Pepper Filled with Creamy Eggs and Spinach Recipe

Name: Keto Red Bell Pepper Filled with Creamy Eggs and Spinach
Prep time: 10M
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 2 raw egg USDA; 2 heavy whipping cream USDA; 1 olive oil USDA; 0.25 monterey jack cheese, shredded USDA; 0.5 fresh red bell pepper USDA; 2 fresh baby spinach; 0.125 table salt USDA; 0.125 black pepper, ground USDA

5.5g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

22.6g

Protein

43g

Fat

2.6g

Fiber

502.2cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 lrg raw egg USDA
2 Tbsp heavy whipping cream USDA
1 Tbsp olive oil USDA
0 1/4 cup monterey jack cheese, shredded USDA
0 1/2 large (2-1/4 per pound) fresh red bell pepper USDA
2 cup fresh baby spinach
0 1/8 tsp table salt USDA
0 1/8 tsp black pepper, ground USDA

DIRECTIONS

Cut bell pepper in half lengthwise, leaving stem intact, so that the two sides of the pepper will lay flat. Remove seeds and membranes from one side. In a small pan with a lid and ¼ cup water over medium heat, place red pepper half and steam until tender, about 6 minutes. Set aside on a serving plate.
In a medium skillet over medium heat, warm oil. Sauté spinach until wilted. While cooking, beat the eggs with the cream and add the cheese (reserve a small amount for serving).
Pour the egg mixture into the pan with the spinach and cook over medium heat until the eggs are set but have a creamy texture, about 3 minutes (do not overcook), and season with salt and freshly ground black pepper.
Spoon the egg mixture into the pepper, top with reserved cheese and serve immediately.

Cooking Tip

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