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Ingredients
Scale
- 1 teaspoon olive oil
- Cooking spray
- ¾ cup broccoli florets, cut into 1-inch pieces
- 1 red bell pepper, cut into ½ inch pieces
- ¼ cup chopped red onion
- 4 large eggs
- 4 large egg whites
- ⅓ cup shredded or diced cheddar cheese (or cheese variety of your choice)
- Fresh herbs for garnish (chopped cilantro, parsley, or green onion)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in an 8-inch skillet and sauté chopped red onion for 3-4 minutes.
- Add red bell pepper and cook for another 3 minutes.
- Add broccoli florets and a tablespoon of water; season with salt and pepper.
- Remove veggies, wipe the pan clean, and coat with cooking spray.
- In a bowl, whisk eggs, egg whites, salt, and pepper.
- Mix in sautéed veggies and cheese into the egg mixture.
- Pour the mixture into the skillet and bake for 15 minutes, or until set.
- Garnish with fresh herbs, cut into wedges, and serve warm.
Notes
Using seasonal veggies enhances flavor.
Avoid overcooking, as eggs continue to set after removing from the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 170
- Sugar: 2
- Sodium: 250
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 12
- Cholesterol: 200