Lean and Green RecipesRecipes for those on the Plan or Keto or Low-Carb Diet
 

 

 
Simply Press ctrl+p or command+p to print this page. Click Here to Go Back to the Recipe

Ingredients

  • 1 tsp Canola Oil
  • 2 medium Garlic Cloves Minced
  • 2 stalk Scallions Minced
  • 1 small Red Bell Peppers Chopped
  • 3 (14.5) oz. can Diced Tomatoes
  • 1 tsp Cumin Crushed
  • 1/2 tsp Paprika
  • 12 large Eggs
  • 2 oz Low-Fat Feta
  • 1/4 tsp Salt (optional)*
  • 1/4 tsp Black Pepper
  • 1/2 cup Fresh Cilantro Chopped
OPTAVIA Counts:
  • 1
    Lean
  • 3
    Green
  • 3
    Condiment

Instructions

  1. Heat 1 tsp. Canola oil in either a cast iron or nonstick skillet on low. Add the garlic, scallions, and bell pepper stirring frequently to sweat for approximately 2 minutes until they appear translucent.
  2. Add 42 oz. of diced tomatoes, cumin, and paprika. Bring mixture to a simmer and cook an additional 5 minutes.
  3. Using the back of a tablespoon press the spoon into the tomato mixture to create a well. Each time you create a well, crack an egg and pour into the indention, until you have created 12 wells.
  4. Once you are done making the the 12 wells with eggs, cover with a lid, and cook for approximately 5 more minutes or until the egg whites appear firm.
  5. Uncover the pan, and remove it from the heat, not garnish the eggs with crumbled feta and fresh chopped cilantro. Needs to be served hot.

Subscribe to our Newsletter

Subscribe to our newsletter and get lean and green recipes delivered right to your email inbox!

Copyright © 2024. All rights reserved.