2 large eggs (free-range or organic)

2 rings of large green pepper, approx. 2 cm / 1 inch thick (~ 40g / 1.4 oz)

½ small red onion (30g / 1.1 oz)

1 cup fresh baby spinach (30g / 1.1 oz)

¼ cup sliced organic bacon (30g / 1.1 oz)

1 Tbsp ghee (or unsalted organic butter)

Salt and pepper to taste

Note: Try to get nitrate-free bacon or slice your own from pork belly.


 01. Rinse the bell pepper, remove the stem and seeds. Slice it into two thick (2 cm / 1 inch) slices just near the center of the pepper (the widest part). Save the rest of the pepper for a salad or with your breakfast.

02. Grease a non-stick pan with half of the ghee or butter and add the pepper rings to the pan. Cook on one side for about 3 minutes. Crack an egg into each of the bell pepper rings. Don’t worry if some of the egg white leaks out, you can simply remove it later on with a spatula. Season with salt and ground black pepper and cook until the egg white becomes firm. When done, set aside.

 03. In a separate pan, warm the remaining of the ghee or butter and add finely chopped red onion. Cook for a few minutes until slightly brown. Then, add sliced bacon and cook briefly. Add washed and drained baby spinach, season with salt and cook for another minute. Note: I already had some crispy bacon prepared in my fridge, so I just added that at the end.

04. Place everything on a serving plate and enjoy!


Net carbs 4.3 g

Protein 17.6 g

Fat 29.3 g

Calories 360 kcal

Total carbs 6.1 g

Fiber 1.8 g

Sugars 3 g

Saturated fat 13.7 g

Sodium 575 mg (25% RDA)

Magnesium 44 mg (11% RDA)

Potassium 487 mg (24% EMR)

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