"Bless us, O Lord, and these Thy gifts, which we are about to receive from Thy bounty, through Christ our Lord. Amen."

Thursday, September 3, 2015


I have never been a fan of bell peppers.  I really struggle with eating raw bell peppers.  But this recipe has changed my appetite for them, in a big way.

The flavor and texture make an excellent morning (or evening) dish!  This is a power meal, full of good, nutritious ingredients that your body craves...and it is filling and satisfying.  Egg-cellent!


2 eggs (I use fresh organic eggs from our hens, delivered daily!)
1/2 green bell pepper, chopped
1/2 medium tomato, chopped
2 tsp. coconut oil
Kosher salt & pepper to taste.


1.  Chop your bell pepper and tomato; heat your coconut oil in a medium pan (I love a good iron skillet) at medium heat.

2.  Cook your chopped bell pepper & tomato, sprinkled with salt & pepper, for about 3 minutes.  In the meantime, whisk your eggs in a bowl.

3.  Pour egg into the pan and mix with the bell pepper and tomato until eggs are cooked; about 2 - 3 minutes.  Enjoy!

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