Here’s a simple breakfast (or lunch or dinner or snack) recipe for you. All you need are three ingredients, plus some salt and pepper. You can make these day of or prepare a plethora for the week ahead.
There are two ways to do this. One cooks the pepper and the egg and one (my favorite) leaves the pepper raw and crisp, stuffed with a scrambled egg. I’ll give you both.
The amount of everything will depend on the number of servings or meals you’re making. If I’m preparing these for my breakfast for the week, I’d do one pepper per meal, filled with egg whites and topped with avocado as described. Typically, 3 tablespoons egg whites equals one egg.
You can play with this, and if you’re counting macros, points, or any variation thereof, you can always add some more eggs or avocado to the bell pepper or to the side. Enjoy and make it your own!