Eggs in a Shamrock
Trade in a full Irish breakfast for this light, quick meal.
- 1 tsp (5 mL) canola oil
- 2 green bell peppers
- 6 eggs
- shredded Swiss cheese
- salt and black pepper to taste
Cut bell peppers into 1/2" (10 mm/1 cm) rings. Heat canola oil in a Executive Nonstick Skillet over medium-high heat for 1 - 3 minutes. Add in bell pepper rings and crack an egg into each. Cook 5 - 7 minutes or until tops of eggs are set. Sprinkle with shredded Swiss cheese, salt and pepper.
- 6 servings