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))
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.