Veggie mason jar omelet
155 cals, 13p, 3c, 10f (per meal)
1 small (70g)
Bell pepper, chopped
2 small (148g)
8 large (400g)
Grease a 16oz mason jar and put in bell pepper, onion and eggs. (If prepping more than one jar at a time, distribute ingredients evenly across jars)
Secure lid and shake until well scrambled.
Remove lid and cook in microwave on low for 4 minutes, watching carefully as the eggs expand while cooking.
Remove, season with salt/pepper to taste and serve.
Meal prep note: you can prep the veggies and put them in the mason jars along with 2 rinsed, uncracked eggs per jar. Secure the lid and store in fridge. When ready, crack the eggs and resume at step two.