2 Serves
20 Mins
Finely dice the onion and green bell pepper using a chef's knife on a cutting board.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
58 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
825 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the vegetable oil in a frying pan over medium heat.
Add the diced onion and green bell pepper to the pan and sauté until softened.
Whisk the eggs in a bowl and pour them into the pan with the vegetables.
Scramble the eggs gently, then fold in the pepper jack cheese until melted. Season with salt and pepper to taste and serve immediately.
9
g24
g8
g
