Takes 5 minutes to make, and it is a tasty and filling breakfast fit for a king or queen.


1/2 medium (approx 2-3/4″ long, 2-1/2″ dia) Green Peppers

1 tbsp Coconut Oil

1 cup Baby Spinach

1 cup chopped Mushrooms

2 large Eggs (Whole but use only 1 yolk please))

28gms mozarella


Cut bell pepper in half. Slice small slice off the bottom so it will stand up right. Place in a pan with a small amount of water and steam over medium heat until the pepper is tender. Set aside on a serving plate.

Sauté 1 cup spinach and the mushrooms in a small amount of oil until wilted, add eggs and cheese. Cook until eggs are barely set with a creamy texture (do not over cook) and season with salt and freshly ground black pepper.

Spoon the egg mixture into the pepper and serve immediately.

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