8 eggs, beaten
1 tsp (5 mL) canola oil
1 green bell pepper (can also use red/orange bell pepper), sliced thinly
3 tomatoes, diced
1 tsp (5 mL) dried oregano
1 tsp (5 mL) coarse salt
½ tsp (2 mL) smoked paprika
¼ tsp (1 mL) red pepper flakes
½ tsp (2 mL) pepper, freshly ground
Dice tomatoes and slice pepper.
Break 8 eggs into a large bowl and whisk very well.
Heat canola oil over medium-low heat in non-stick frying pan. Add bell pepper and cook until it begins to soften, about 3 minutes. Add tomatoes and cook until liquid reduces by half, about 3-4 minutes.
Add oregano, salt, paprika, pepper flakes and pepper to eggs. Pour into the pan.
Reduce heat to low. Cook while stirring constantly, making sure eggs don’t become too dry, or until they reach your desired doneness, about 5-7 minutes.
NOTE: Recipe is easily halved.
Nutrients per serving:
Carbohydrates: 6 g
Fat: 11 g
Protein: 14 g
Sodium: 736 mg
Fibre: 2 g