Fluffy Bell Pepper Egg Cups with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Bell Pepper Egg Cups with Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Bell Pepper Egg Cups with Spinach

Enjoy vibrant bell pepper egg cups bursting with fluffy eggs, fresh spinach, and a hint of low-fat cheddar. This dish offers a delightfully light yet satisfying blend of flavors and textures, perfect for a versatile meal any time of day.

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NUTRITION

382kcal
Protein
32.9g
Fat
23.5g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 red bell pepper

1 cup fresh spinach

1/4 cup shredded low-fat cheddar cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the red bell pepper in half lengthwise and carefully remove the seeds and membranes to create two edible cups. For a larger serving, you can work with a whole pepper by cutting out a circle from the top.

  • 3

    In a bowl, crack the eggs and add salt and pepper. Whisk thoroughly until the mixture is smooth and slightly frothy.

  • 4

    Stir in the fresh spinach (roughly chopped if preferred) and shredded cheddar cheese into the egg mixture.

  • 5

    Spoon the egg mixture evenly into each bell pepper half, filling them nearly to the top.

  • 6

    Place the filled bell pepper halves on a baking sheet lined with parchment paper.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the eggs are set and have puffed up slightly.

  • 8

    Carefully remove from the oven and let cool for a couple of minutes before serving. Enjoy warm!

Fluffy Bell Pepper Egg Cups with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Bell Pepper Egg Cups with Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Bell Pepper Egg Cups with Spinach

Enjoy vibrant bell pepper egg cups bursting with fluffy eggs, fresh spinach, and a hint of low-fat cheddar. This dish offers a delightfully light yet satisfying blend of flavors and textures, perfect for a versatile meal any time of day.

NUTRITION

382kcal
Protein
32.9g
Fat
23.5g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 red bell pepper

1 cup fresh spinach

1/4 cup shredded low-fat cheddar cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the red bell pepper in half lengthwise and carefully remove the seeds and membranes to create two edible cups. For a larger serving, you can work with a whole pepper by cutting out a circle from the top.

  • 3

    In a bowl, crack the eggs and add salt and pepper. Whisk thoroughly until the mixture is smooth and slightly frothy.

  • 4

    Stir in the fresh spinach (roughly chopped if preferred) and shredded cheddar cheese into the egg mixture.

  • 5

    Spoon the egg mixture evenly into each bell pepper half, filling them nearly to the top.

  • 6

    Place the filled bell pepper halves on a baking sheet lined with parchment paper.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the eggs are set and have puffed up slightly.

  • 8

    Carefully remove from the oven and let cool for a couple of minutes before serving. Enjoy warm!