Directions:
- Take 1 large bell pepper, slice into four 1/2 inch-thick rounds and remove the inner membranes.
- Heat 2 tsp of olive oil in a skillet over medium heat and cook the flowers for 2 minutes on one side.
- Flip the flowers over and crack an egg into the middle of each flower.
- Cover skillet and cook for 2-3 minutes for runny eggs or for 5 minutes for firm eggs.
- Sprinkle each flower with Parmesan a few seconds before you are ready to remove it from the pan.
- Serve with toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.95 Kcal (414 kJ) | ||
| Calories from fat | 65.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 165.26mg | 55% | |
| Sodium | 100.84mg | 4% | |
| Potassium | 95.42mg | 2% | |
| Total Carbs | 1.99g | 1% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 6.56g | 13% | |
| Vitamin C | 29.6mg | 49% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.5mg | 75% | |
| Calcium | 53.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 115.63 Kcal (484 kJ) | ||
| Calories from fat | 76.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.48g | 11% | |
|---|---|---|---|
| Cholesterol | 193.12mg | 55% | |
| Sodium | 117.84mg | 4% | |
| Potassium | 111.5mg | 2% | |
| Total Carbs | 2.33g | 1% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 0.43g | 1% | |
| Protein | 7.66g | 13% | |
| Vitamin C | 34.6mg | 49% | |
| Vitamin A | 0.9mg | 25% | |
| Iron | 15.8mg | 75% | |
| Calcium | 62.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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