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2 Serves
20 Mins
17 g
24 g
24 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
5 mg / 15 mgVitamin K
37 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
113 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
301 mg / 1,250 mgPotassium
1008 mg / 4,700 mgSodium
733 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
7 g / 28 gSugar
13 g / 50 gSaturated Fat
5 g / 20 gCholesterol
372 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat olive oil in a non-stick skillet over medium heat and sauté the onions and peppers until softened.
Add chopped tomatoes to the skillet 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 set but still creamy.
Season the mixture with salt and pepper to taste and serve immediately.
Black Pepper
Olive Oil
Tomato
Egg
Salt
Vitamin A
270 µg / 900 µgVitamin C
176 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
37 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
113 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
301 mg / 1,250 mgPotassium
1008 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
13 g / 50 gSaturated Fat
5 g / 20 gCholesterol
372 mg / 300 mgCaffeine
0 mgNet Carbs
0
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g13
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Tongan
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g