Brightly colored bell peppers, like orange and yellow, are loaded with Vitamin C a protective nutrient that can lower your risk of heart disease. To save time on prep, slice your peppers the night before and refrigerate in a plastic baggie until breakfast time.
Ingredients Serves 1
½ clove garlic, minced
6 egg whites
½ teaspoon freshly ground black pepper
2 red bell peppers, such as yellow, orange, or red, seeded, thinly sliced
Coat a small skillet with cooking spray and place over medium heat. Add the garlic clove and peppers, cooking 1 to 2 minutes until it the garlic becomes fragrant and the peppers start to soften. Add the eggs and cook 1 minute without moving until they firm around the edges.
Gently scrambling with a fork or spatula, until the eggs are cooked through and no longer translucent. Serve immediately.
Tip: Can’t find the rainbow colored peppers? Use a mix of red and green.
Nutritional Stats Per Serving
(Serving size: 3 cups)
170 calories, 24g protein, 11g sugars, 17g carbohydrates, 1g fat (0 saturated), 0mg cholesterol, 5g fiber, 334mg sodium