YOUR SOLIN GENERATED RECIPE
Fluffy Bell Pepper Egg Cups with Spinach
Enjoy these vibrant, protein-packed egg cups stuffed in sweet bell peppers and loaded with fresh spinach. A versatile dish that works perfectly for breakfast, lunch, or dinner, offering a delightful combination of tender, baked eggs and crisp vegetables with a light drizzle of olive oil to elevate the flavors.
INGREDIENTS
2 medium Bell Peppers
4 Large Eggs
2 Egg Whites
1 cup Fresh Spinach
1 tsp Extra Virgin Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and membranes to create a hollow cavity for the egg mixture.
Chop the fresh spinach roughly and set aside.
In a bowl, crack the 4 whole eggs and add 2 egg whites. Whisk together until well combined.
Stir in the chopped spinach, a pinch of salt, and a pinch of black pepper.
Lightly drizzle the inside of each bell pepper with olive oil.
Pour the egg and spinach mixture evenly into the hollowed bell peppers.
Place the filled bell peppers in a baking dish and bake in the preheated oven for 20-25 minutes, or until the eggs are fully set and the bell peppers are tender.
Remove from the oven and allow to cool slightly before serving. Enjoy your versatile, protein-packed egg cups!