Red Pepper Egg Cups

Last night the girls came over for brunch… though it was dinnertime… so really it was brinner, or a dunch… whatever it was, it was darn delicious. We had a super fun time cooking, catching up and sharing healthy secrets. Sophia in particular brought over these amazing gluten-free brownies made from black eyed peas, which I will definitely be trying out in my own kitchen in the near future. My contributions to the evening were banana apple pumpkin muffins and these roasted red pepper egg cups – a total experiment that turned out beautifully. The roasted red peppers softened right up and caramelized into a certain sweetness that complimented the savoury attributes of the onions, spinach, egg and cheese.

INGREDIENTS

• 2 large red bell peppers
• 4 whole eggs (or 8 egg whites)
• 1/4 cup chopped onions
• 1/4 cup chopped spinach
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste

DIRECTIONS

• Cut peppers in half height-wise, seed and arrange on baking sheet covered in aluminum foil.
• Crack an egg into each half.
• Top with onions, spinach, cheese, salt and pepper.
• Bake at 375 degrees Fahrenheit for 20 minutes.
• Remove from oven and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving: 119 calories, 7 g carbs, 3 g sugar, 7 g fat, 9 g protein, 2 g fibre

Along with our delectable eggs we enjoyed this beautiful fruit salad compliments of Sophia and a fresh batch of gluten-free Banana Apple Pumpkin Muffins.