BAKED COD AND OMELETTE STUFFED BELL PEPPERS

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Happy Friday everyone! So I was craving a caveman breakfast this morning, and then I decided, hey! go for it! I don’t always crave typical breakfast meals in the morning, especially when I wake up hungry or after fast cardio.

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Whether you’re extremely or moderately physically active, always find ways to incorporate protein into every meal you have. Eat enough carbs to give you energy to function and enough protein to keep you full throughout the day. A good balance is always the key to achieving a healthy mind and of course a healthy body 🙂

Recipe: serves 2

1 large organic bell pepper
1 lb wild cod fish
2 organic cage free eggs
A handful of chives, grape tomatoes, and red onions (diced)
A dash of herbamere (or sea salt)
A dash of cayenne pepper
1/4 tsp garlic powder
1 tsp organic coconut aminos
1 tsp parmesan cheese

Pre-heat oven to 400°F.

Core bell peppers and slice them in half.

Whisk eggs in a medium bowl and add remaining ingredients and spices. Mix until well incorporated.

Place bell peppers on baking sheet lined with parchment paper and drizzle 1 tsp or olive oil around the edges of the peppers.

Evenly pour mixture into both bell peppers. Some of the egg will leak out but that’s normal.

Bake for 20-25 minutes or until the egg is set in both of them.

When ready, top with hot sauce of choice and parmesan cheese while it’s still hot and enjoy!

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