2 Serves
25 Mins
15 g
15 g
23 g
Finely dice the onion and green bell pepper using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Green Bell Pepper
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Vitamin E
4 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
90 µg / 400 µgCalcium
93 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
266 mg / 1,250 mgPotassium
695 mg / 4,700 mgSodium
162 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
5 g / 20 gCholesterol
372 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat olive oil in a frying pan over medium heat and sauté the onions and green bell peppers until softened.
Add chopped tomatoes to the frying pan and cook until they release their juices and thicken into a sauce.
Whisk the eggs in a bowl and pour them into the pan, stirring gently with a spatula until the eggs are just set but still moist.
Season the mixture with salt and pepper to taste and serve immediately while hot.
Salt And Pepper
Olive Oil
Tomato
Egg
Vitamin A
238 µg / 900 µgVitamin C
33 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
90 µg / 400 µgCalcium
93 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
266 mg / 1,250 mgPotassium
695 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
5 g / 20 gCholesterol
372 mg / 300 mgCaffeine
0 mgNet Carbs
0
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Tongan
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g