Ingredients:

• 1 red bell pepper, sliced
• 4 large eggs
• Himalayan sea salt
• Pepper
• 2 teaspoons coconut oil

INSTRUCTIONS:

1. In a large, non-stick skillet, heat coconut oil over medium/high heat.
2. Cut peppers into 1/2" rings and remove the seeds and centers. Place sliced peppers into the pan and let them sauté for a minute.
3. Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly; it prevents the egg from leaking and forms a nice seal.
4. Sprinkle Himalayan sea salt and pepper over each egg. Sauté for 3 minutes, then flip it over carefully.
5. Top with any additional seasonings.

Serving size = 2 Bell Pepper Eggs -This recipe makes 2 servings. This equates to 1 serving having - 3 ounces of Protein, 1 serving of Vegetable, and 1 serving of Healthy Fat on the IHC Plan.