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 a vibrant and protein-packed twist on the classic egg cup, where sweet red bell peppers cradle a savory mixture of fluffy eggs, fresh spinach, and a hint of melted cheddar cheese. This dish is easy to prepare and offers a delightful balance of textures and flavors, making it a versatile option for any meal of the day.

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NUTRITION

226kcal
Protein
15.2g
Fat
14.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

4 large Eggs

1 cup Baby Spinach

1/4 cup Shredded Cheddar Cheese

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    Cut the red bell pepper in half lengthwise and remove the stem, seeds, and membranes to create two cups for the egg mixture.

  • 3

    In a mixing bowl, crack the eggs and whisk them lightly. Add the baby spinach, shredded cheddar cheese, salt, and black pepper. Stir until combined.

  • 4

    Spoon the egg mixture evenly into the two bell pepper halves, filling each about 3/4 of the way full.

  • 5

    Place the filled bell pepper halves on the prepared baking sheet. Bake in the preheated oven for 18-22 minutes, or until the eggs are set and slightly puffed.

  • 6

    Remove from the oven and let cool slightly before serving. Enjoy your fluffy, protein-packed egg cups either hot or at room temperature.

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 a vibrant and protein-packed twist on the classic egg cup, where sweet red bell peppers cradle a savory mixture of fluffy eggs, fresh spinach, and a hint of melted cheddar cheese. This dish is easy to prepare and offers a delightful balance of textures and flavors, making it a versatile option for any meal of the day.

NUTRITION

226kcal
Protein
15.2g
Fat
14.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

4 large Eggs

1 cup Baby Spinach

1/4 cup Shredded Cheddar Cheese

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    Cut the red bell pepper in half lengthwise and remove the stem, seeds, and membranes to create two cups for the egg mixture.

  • 3

    In a mixing bowl, crack the eggs and whisk them lightly. Add the baby spinach, shredded cheddar cheese, salt, and black pepper. Stir until combined.

  • 4

    Spoon the egg mixture evenly into the two bell pepper halves, filling each about 3/4 of the way full.

  • 5

    Place the filled bell pepper halves on the prepared baking sheet. Bake in the preheated oven for 18-22 minutes, or until the eggs are set and slightly puffed.

  • 6

    Remove from the oven and let cool slightly before serving. Enjoy your fluffy, protein-packed egg cups either hot or at room temperature.