Spice up your mornings with this flavorful breakfast that’s packed with veggies, protein, and, most important, tons of flavor—all you’ll need is one pot and 15 minutes of cooking time.
Nutrition (per serving)
388 calories; 28g fat; 19g protein; 18g carbohydrate; 4g dietary fiber; 14g net carbs.
Makes 1 servings
- ¼ diced red onion
- 1 medium tomato, ¼-inch dice
- ½ cup green bell pepper, diced
- 1 Tbsp olive oil
- 1 garlic clove, crushed
- ¼ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp turmeric
- ¼ tsp red-pepper flakes
- ¼ tsp salt
- 3 eggs
- 1 Tbsp minced fresh parsley
How to make it
In big, heavy skillet, over medium-low heat, start sautéing the onion, tomato, and pepper in the olive oil. Crush the garlic and throw it in, and stir in spices, too. Keep cooking, stirring often, until vegetables have softened and exuded juice into the mix—you want a coarse sauce.
While veggies are cooking, crack eggs into a dish and whisk them.
When you’ve got a nice sauce going in the skillet, pour in eggs and scramble until they’re softly set. It should be creamy.
Scoop onto a plate, sprinkle with the parsley, and devour.