Four-Leaf Clover St. Patrick'S Day Eggs

1. Cut a 1/2 inch slice of green bell pepper.

2. Heat a skillet on the stove. Spray with cooking spray.

3. Place green pepper in skillet. Break an egg in the middle. If you prefer, you can break up the yolk. Cover the skillet and cook until done.

4. Salt and pepper to taste. Add a strip of green pepper for the four-leaf clover stem.

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Nutrient	Quantity
Total fats	9.51 g
Protein	12.56 g
Carbohydrates	0.72 g
Energy	143 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.048 g
Water	76.15 g
Aspartic acid	1.329 g
Calcium, Ca	56 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	503 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.004 g
Niacin	0.075 mg
Vitamin A, RAE	160 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	0.82 g
Riboflavin	0.457 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.01 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.036 g
Fatty acids, total saturated 20:1	0.027 g
Glutamic acid	1.673 g
Sodium, Na	142 mg
Fatty acids, total saturated 16:1 undifferentiated	0.201 g
Total lipid (fat)	9.51 g
Manganese, Mn	0.028 mg
Proline	0.512 g
Fatty acids, total saturated 16:0	2.231 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	0.004 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Choline, total	293.8 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	0.37 g
Serine	0.971 g
Fatty acids, total saturated 10:0	0.006 g
Fatty acids, total saturated 18:0	0.811 g
Fatty acids, total saturated 20:4 undifferentiated	0.188 g
Vitamin B-6	0.17 mg
Selenium, Se	30.7 g
Ash	1.06 g
Vitamin D	82 IU
Fatty acids, total saturated 18:1 undifferentiated	3.411 g
Pantothenic acid	1.533 mg
Phenylalanine	0.68 g
Copper, Cu	0.072 mg
Betaine	0.3 mg
Thiamin	0.04 mg
Retinol	160 g
Methionine	0.38 g
Iron, Fe	1.75 mg
Carbohydrate, by difference	0.72 g
Phosphorus, P	198 mg
Folate, total	47 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	0.5 mg
Fatty acids, total saturated 4:0	0.004 g
Alanine	0.735 g
Cholesterol	372 mg
Valine	0.858 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.023 g
Fatty acids, total saturated 18:2 undifferentiated	1.555 g
Glycine	0.432 g
Glucose (dextrose)	0.37 g
Fatty acids, total saturated 14:0	0.033 g
Zinc, Zn	1.29 mg
Isoleucine	0.671 g
Tocopherol, delta	0.06 mg
Fatty acids, total polyunsaturated	1.911 g
Fatty acids, total saturated 14:1	0.007 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.012 g
Leucine	1.086 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	540 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.007 g
Folate, DFE	47 g
Tryptophan	0.167 g
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Fatty acids, total polyunsaturated 18:1 c	3.388 g
Fatty acids, total saturated 20:0	0.003 g
Tyrosine	0.499 g
Vitamin B-12	0.89 g
Vitamin K (phylloquinone)	0.3 g
Fatty acids, total saturated	3.126 g
Histidine	0.309 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	3.658 g
Threonine	0.556 g
Folate, food	47 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Vitamin D (D2 + D3)	2 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	9 g
Vitamin D3 (cholecalciferol)	2 g
Vitamin E (alpha-tocopherol)	1.05 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.058 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	12 mg
Lysine	0.912 g
Potassium, K	138 mg
Cystine	0.272 g
Fluoride, F	1.1 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Egg	2	143	0.72	9.51
green bell pepper	2 slices	0	0	0
salt pepper	0	0	0	0
cooking spray	0	0	0	0