Total Time: 20 minutes
Servings: 2
5gm carb per serving
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  • 4 large eggs
  • ½ teaspoon salt
  • 1 medium tomato chopped
  • ½ green bell pepper
  • 1 tablespoon fresh chives finely chopped (or 1 teaspoon dried chives)
  • ½ cup shredded cheddar cheese


  • Preheat oven to 350°F. Spray muffin tin with cooking spray and set aside
  • In a bowl whisk the eggs and salt, then add in the chopped vegetables and chives and ¼ cup of the cheddar cheese and whisk to combine. Pour into prepared skillet and sprinkle remaining ¼ cup cheddar cheese on top.
  • Bake for ~20 minutes, until just set.


Can be stored for 3-4 days in the refrigerator in a sealed container. 
To reheat. Wrap in parchment paper (or a paper towel if you don’t have parchment). Set microwave power to 50%.  reheat for 2- 3 minutes.


Calories: 240 kcal