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 these vibrant, protein-packed egg cups featuring tender bell pepper bowls filled with a fluffy mixture of eggs, fresh spinach, and a hint of melted low-fat cheddar. Perfectly balanced and versatile for any meal of the day, these egg cups offer a delicious way to start your day or refuel anytime.

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NUTRITION

258kcal
Protein
14.9g
Fat
18.6g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

4 large Eggs

1/4 cup Shredded Low-Fat Cheddar Cheese

1 cup Fresh Spinach

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the bell pepper in half lengthwise and remove the seeds and membranes to create two edible cups.

  • 3

    Lightly brush the inside of the bell pepper halves with olive oil and season with a pinch of salt and pepper.

  • 4

    In a bowl, whisk together the eggs and then stir in the fresh spinach and shredded low-fat cheddar cheese. Season the mixture lightly with salt and pepper.

  • 5

    Spoon the egg mixture evenly into the two bell pepper halves.

  • 6

    Place the filled bell peppers on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the egg mixture is set and lightly golden on top.

  • 7

    Remove from the oven, let cool for a couple of minutes, and serve 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 these vibrant, protein-packed egg cups featuring tender bell pepper bowls filled with a fluffy mixture of eggs, fresh spinach, and a hint of melted low-fat cheddar. Perfectly balanced and versatile for any meal of the day, these egg cups offer a delicious way to start your day or refuel anytime.

NUTRITION

258kcal
Protein
14.9g
Fat
18.6g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

4 large Eggs

1/4 cup Shredded Low-Fat Cheddar Cheese

1 cup Fresh Spinach

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the bell pepper in half lengthwise and remove the seeds and membranes to create two edible cups.

  • 3

    Lightly brush the inside of the bell pepper halves with olive oil and season with a pinch of salt and pepper.

  • 4

    In a bowl, whisk together the eggs and then stir in the fresh spinach and shredded low-fat cheddar cheese. Season the mixture lightly with salt and pepper.

  • 5

    Spoon the egg mixture evenly into the two bell pepper halves.

  • 6

    Place the filled bell peppers on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the egg mixture is set and lightly golden on top.

  • 7

    Remove from the oven, let cool for a couple of minutes, and serve warm.