Total Time: 20 minPrep: 10 minCook: 10 minYield: 1Level: easy
Cut bell pepper in half. Slice small slice off the bottom so it will stand up right (be sure not to cut too much otherwise filling will drain out). Place in a pan with a small amount of water and steam over medium heat until the pepper is tender. Set aside on a serving plate.
Sauté spinach in the oil until wilted. While cooking, beat the eggs with the coconut cream and add the cheese (reserve a small amount for serving).
Pour the egg mixture into the pan with the spinach and cook over medium heat until the eggs are set but have a creamy texture (do not over cook) and season with salt and freshly ground black pepper.
Spoon the egg mixture into the pepper, and serve immediately.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.