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  • Each serving
  • 130 cal
  • 10g fat (3g sat)
  • 215mg chol
  • 270mg sodium
  • 3g carb
  • 1g fiber
  • 1g sugars
  • 9g protein


  • 1 tablespoon olive oil or butter
  • 1 bell pepper, cut into 4 (1/2-inch-thick) rings and seeded
  • 4 eggs
  • Salt and pepper, to taste
  • 1/4 cup shredded mozzarella cheese
  • Chopped fresh chives or parsley, to garnish (optional)


Heat oil in a large sauté pan over medium heat. Cook bell pepper slices for 1 minute and then crack 1 egg into the center of each bell pepper. Season with salt and pepper. Continue cooking until whites are just set, 2 to 3 minutes.

Carefully flip over the peppers and cook until eggs are set to desired doneness, 1 to 3 minutes longer. Sprinkle with cheese during the last minute of cooking, so that the cheese has time to melt.

Remove to a plate and sprinkle with chives or parsley before serving.

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