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Basque Eggs with Ham, Tomatoes and Bell Peppers Recipe


Atkins Basque Eggs with Ham, Tomatoes and Bell Peppers
4.6g
Glucides nets Atkins™
Prep Time: 30 Minutes
Style:French
Cook Time: 12 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

20.8g

Protein

33.3g

Fat

0.6g

Fiber

405.9kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 3 tablespoon Extra Virgin Olive Oil
  • 1 medium (2-1/2" dia) Onions
  • 3 tsp Garlic
  • 8 oz Roasted Bell Peppers
  • 2 plum tomato Red Tomatoes
  • 1/4 tsp Red or Cayenne Pepper
  • 6 tablespoon Unsalted Butter Stick
  • 12 large Egg (Whole)
  • 1/3 cup(s) Basil, fresh (1 cup= 24 g)
  • 6 oz, boneless, cooked Fresh Ham

DIRECTIONS

  1. Heat oil in large heavy skillet over medium heat. Sauté diced onion 5 minutes, until softened; add minced garlic and cook 1 minute more.
  2. Add diced roasted peppers, diced tomatoes, and cayenne. Cover and cook 10 minutes, until vegetables are very soft, stirring occasionally.
  3. Uncover and simmer over medium heat until sauce is thick, about 10 minutes, stirring often. Season to taste with salt and pepper. (Mixture can be made up to 2 days ahead and reheated).
  4. In large bowl, beat eggs until blended. In large nonstick skillet, melt butter over low heat. Add eggs and basil. Cook, stirring constantly with rubber spatula, 12 minutes, until soft curds form and eggs are barely set.
  5. Add pepper mixture and ham; stir just until mixed.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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