Scrambled eggs with bell peppers


By Dr. Ronald Hoffman

Serves 4

3 tablespoons macadamia nut oil
1 green bell pepper, cut into 1/4-inch slices
1 orange bell pepper, cut into 1/4-inch slices
1 yellow bell pepper, cut into 1/4-inch slices
1 small clove garlic, minced
8 large eggs, beaten
Black pepper, freshly ground
2 tablespoons fresh Italian (flat-leaf) parsley, stems removed, chopped

  1. Place the oil in a large nonstick skillet over medium-high heat. Add the bell peppers and sautý for about 3 to 4 minutes or until they have softened, stirring frequently. Add the garlic and cook for about 15 seconds. Add the beaten eggs to the skillet and scramble with a wooden spoon. Season with salt and pepper.
  2. Remove from the heat when they have reached your desired degree of doneness. Put the eggs on plates, then sprinkle with the parsley and serve hot.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.

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