About
I love this dish because it is so simple to put together and it heats up great as leftovers to eat during weekday mornings. To prep it, all you need to do is scramble the eggs, add cream and add the veggies. Add any low carb veggies you’d like just be sure to count the carbs!
Ingredients
- ½ medium (approx 2-3/4 in. long, 2-1/2 in. dia) red bell pepper
- ½ medium (2-1/2 in. dia) onions
- 2 medium slice (yield after cooking) bacon
- 8 large egg egg whole
- 1 teaspoon salt
- ¼ cup heavy cream
- ¼ cup water
- 1 ½ cups organic baby spinach and baby kale by nature's promise
- 1 cup shredded sharp cheddar cheese by kraft
Instructions
- Preheat an oven to 400 F. Cut bacon into a small dice. In a small saute pan, cook the bacon until the fat is rendered out. Drain from the fat.
- Dice the red bell pepper and onion into a small dice. In a large mixing bowl, combine eggs, salt, cream and water and whisk until well combined.
- Add onion, bell pepper and baby spinach and baby kale and gently mix in.
- Pour into a 7 x 10” baking dish or a 9” baking dish. Top with cheese and bake for 25 minutes or until the egg is browned and puffy. Let cool slightly before serving.
Nutrition Facts
- Servings: 9
- Calories: 153.6kcal (per serving)
- Fat: 11.6g (per serving)
- Carbs: 2.4g (per serving)
- Protein: 9.4g (per serving)
