How about some scrambled eggs with vibrant peppers, leafy spinach and smoky paprika. This beautifully colourful breakfast recipe will surely brighten up your morning!
1 tbsp. olive oil
1/2 red pepper, roughly chopped
1/2 yellow pepper, roughly chopped
1/2 green pepper, roughly chopped
1/2 small onion, peeled and finely chopped
1 small garlic clove, peeled and finely chopped
2 slices of low carb seedy bread, toasted
1/2 tsp paprika
50g (2oz) fresh spinach leaves or a large handful
3 (organic) eggs
1. Heat the oil in a medium, non-stick frying pan and cook the peppers, onion and garlic over a moderate heat, stirring occasionally for 3-5 minutes until softened and golden in places. Meanwhile toast the bread and place onto your serving plates.
2. Once the peppers and onions are soft, add the paprika and stir, then add the spinach leaves and stir once more. Crack in the eggs and quickly begin to stir constantly for 30 seconds – 1 minute, cooking the eggs within the vegetables until soft and creamy.
3. Working quickly, spoon the eggs onto the warm toast and serve straight away.
Tip: For a quick, no-fuss tomato sauce, in advance of this recipe, place 1 small onion into a small pan with 1 tbsp. olive oil and cook for 2 minutes. Then add two fresh, roughly chopped vine tomatoes and continue to cook for a further 3 minutes until the onions and tomatoes are soft. Add 2 tbsp. tomato purée and cook, stirring, for 1 minute. Remove from the heat and whizz with a hand blender until smooth. Serve with the scrambled eggs.
From an original idea here
We bring a variety of articles and recipe ideas to this blog, but not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan