Taco Omellete in Bellpepper
Indulge in a healthy, low-carb, and low-sugar breakfast delight with our Taco Omelette in Bell Pepper recipe. Perfect for those who enjoy Healthyfied versions of their favorite dishes, this recipe combines fresh vegetables, protein-packed eggs, and savory pork for a meal that doesn't skimp on fla...
Ingredients
- 0.50 teaspoon Salt
- 0.50 tsp(s) Spices, sage, ground
- 0.50 tsp Spices, marjoram, dried
- 0.50 tsp ground, Pepper
- 107 g Pork
- 204 g Red
- 5 large Egg
- 86 g Red Onion
- 90 g Yellow, Raw
Instructions
- Preheat your oven to 350°F (175°C).
- Finely chop the red onion and set aside.
- Slice the tops off the yellow and red bell peppers, remove the seeds, and set the peppers aside.
- In a medium bowl, beat the eggs together and add the marjoram, sage, salt, and ground pepper.
- In a skillet over medium heat, cook the pork until no longer pink, about 7 minutes.
- Add the chopped red onion to the skillet and cook until softened, about 5 minutes.
- Pour the egg mixture into the skillet with the pork and onions, stirring gently to combine. Cook until the eggs are set, about 10 minutes.
- Stuff the bell peppers with the egg and pork mixture, then place the peppers upright in a baking dish.
- Bake in the preheated oven until the peppers are tender, about 25 minutes.
Nutrition Information
- Calories: 145
- Carbohydratecontent: 6
- Fibercontent: 1
- Sugarcontent: 4
- Sodiumcontent: 320
- Proteincontent: 11
- Fatcontent: 9
- Saturatedfatcontent: 3
- Monounsaturatedfatcontent: 2
- Polyunsaturatedfatcontent: 1
- Unsaturatedfatcontent: 3
- Transfatcontent: 0