Reducing carbohydrate intake is crucial to healthiness, well-being and weight management. In this series I share some of my ideas for low-carb dinners.
Extra Light Olive Oil to taste
1 Green Pepper Chopped
2 Plum Tomatoes Thinly Sliced into Rounds
Uncured Pepperoni (I used Applegate)
You'll need a Cast Iron Skillet or another type of oven-proof skillet for this.
Preheat your oven to 400 degrees.
Heat up your cast iron skillet and add a little extra light olive oil. Sautee your chopped peppers until they start to become soft.
While those are cooking, crack your eggs into a bowl and whisk them only until the yolks and whites have blended together. Add them to the cooked peppers and stir only one to mix everything together. Cook on medium heat until most of the egg has set. Add the sliced tomatoes on top.
Move the skillet into the oven and cook until the top is set. Each oven is different but this was 5 minutes for mine.
Add the cheese and pepperoni to taste. Turn the oven to a low broil and add the skillet to the middle rack. Cook until the cheese is melted and starting to brown at the edges. This was about 5 minutes for me. Keep an eye on it so it doesn't burn!
Let cool for a few minutes before slicing. It's a little difficult to eat because the egg base is soft. Unless it's been completely cooled, you can't really eat it with your hands. Fork and knife are the way to go. Enjoy!