1. In a large, non-stick skillet, heat coconut oil over medium/high heat.

2. Cut peppers into 1/2″ rings and remove the seeds and centers. Place sliced peppers into the pan and let them sauté for a minute.

3. Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly; it prevents the egg from leaking and forms a nice seal.

4. Sprinkle Himalayan sea salt and pepper over each egg. Sauté for 3 minutes, then flip it over carefully.

5. Top with any additional seasonings.

Serving size = 2 Bell Pepper Eggs -This recipe makes 2 servings. This equates to 1 serving having – 3 ounces of Protein, 1 serving of Vegetable, and 1 serving of Healthy Fat on the Access Health Plan