Egg In A Shamrock
Nutrition Facts | |
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Serving Size: 1 egg | |
Calories 80 | Calories from Fat 45 |
% Daily Value * | |
Total Fat 5g | 8% |
this table provides nutrition breakdown for fats | ||
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Saturated Fat 2g | 10% | |
Monounsaturated Fat 2g | ||
Polyunsaturated Fat 1g | ||
Trans Fat 0g |
nutrition data | |
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Cholesterol 212mg | 71% |
Sodium 72mg | 3% |
Potassium 139mg | 4% |
Total Carbohydrate 2g | 1% |
nutrition breakdown for carbohydrates | ||
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Dietary Fiber 1g | 4% | |
Sugars 1g |
protein nutritional details | |
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Protein 7g | 14% |
vitamins nutritional details | |||
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Vitamin A | 8% | Vitamin C | 55% |
Calcium | 3% | Iron | 6% |
daily values disclaimer |
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* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs. |
Prep Time
Prep Time: | 1 Minutes |
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Cook Time: | 5 Minutes |
Serves: | 4 |
Serving Size: | 1 egg |
Ingredients
Directions
- Carefully slice the bell pepper into 4 rings, about 2 cm thick.
- Preheat skillet over medium-high heat and coat with nonstick spray.
- Place the bell pepper rings on the skillet and flip once after 1 minute. Crack 1 egg inside each pepper ring. Season with salt and pepper.
- Cover with a lid and cook until the egg yolk reaches your desired doneness: about 3-4 minutes for over easy, 5 for over-medium, and more than 5 minutes for eggs cooked through.
- Remove from pan with flat spatula.
Additional Notes
None