Recipes

Keto Red Bell Pepper Filled with Creamy Eggs and Spinach Recipe

Atkins Keto Red Bell Pepper Filled with Creamy Eggs and Spinach
5.5g
Net Carbs
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

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INGREDIENTS

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

DIRECTIONS

  1. 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.  
  2. 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). 
  3. 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. 
  4. Spoon the egg mixture into the pepper, top with reserved cheese and serve immediately.

Cooking Tip

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