Servings: 3 servings
Ingredients
- 3 large bell peppers
- 6 large eggs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- finely chopped peppers tops
- 1/4 cup packed kale or spinach leaves
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Pre-heat the oven to 400 degrees F. Cut the tops off the peppers and remove the white membranes and the seeds. Carefully trim the bottom of the pepper if it doesn't lay flat. Place the peppers on a baking sheet and bake for about 8-10 minutes or until softened. Chop the pepper tops into small pieces and set aside.
- Crack the eggs into a large mixing bowl and scramble with a whisk or fork. Season the eggs with salt and pepper and set aside. Add the chopped pepper tops and the kale or spinach to a small skillet with the olive oil, and give it a quick sauté. Add the sautéed veggies to the scrambled eggs and mix until combined.
- Spoon the egg mixture into each pepper, and place the tray back in the oven and bake peppers until eggs are set, about 20 minutes. Serve the eggs topped with chopped parsley.
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