Title: Scrambled Eggs with Bell Peppers and Onions
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Ingredients:
4 large eggs
1 small bell pepper (any color), diced
1/4 medium onion, finely chopped
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley or chives for garnish (optional) 
Nutritional Information (per serving):
Calories: 210
Protein: 14g
Fat: 15g
Carbohydrates: 3g
Fiber: 1g
Net Carbs: 2g
Vitamins and Minerals:
Vitamin A: 15% DV
Vitamin C: 30% DV
Calcium: 4% DV
Iron: 10% DV
Instructions:
1. Begin by cracking the eggs into a mixing bowl. Whisk them thoroughly until the yolks and whites are fully combined. Season with salt and pepper to taste.
2. Heat olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the diced bell pepper and chopped onion. Sauté for about 3 minutes until they soften and become fragrant.
3. Reduce the heat to low and pour the beaten eggs over the sautéed vegetables in the skillet. Allow the eggs to sit for about 30 seconds to start setting.
4. Gently stir the mixture with a spatula, allowing the uncooked eggs on the edges to move towards the center. Continue to cook, stirring occasionally, until the eggs are just set but still slightly creamy. This should take about 2 minutes.
5. Remove the skillet from heat. Serve the scrambled eggs hot, garnished with fresh parsley or chives if desired.
Enjoy this nutritious and diabetic-friendly breakfast option that is low in carbs and sugar while being flavorful and satisfying.
