Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It’s packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1/2 small red onion, thinly sliced
- 2 cups packed baby spinach
- 1/4 cup sun-dried tomatoes (not packed in oil), chopped
- 1 clove garlic, sliced
- 10 large eggs, beaten
- Kosher salt and freshly ground black pepper
- Hot sauce, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
- Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
- Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.
Nutrition Facts
| Calories | 180 |
| Total Fat | 13 grams |
| Saturated Fat | 3.5 grams |
| Cholesterol | 310 milligrams |
| Sodium | 460 milligrams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 1 grams |
| Protein | 12 grams |
| Sugar | 2 grams |
Reviews
Great dish and a nice change from bell pepper I often make for breakfast. I substituted 5 ounces of egg whites for 5 eggs and the dish was still great but with even less calories. I agree that the hot sauce gives it a nice boost in taste. My husband agreed it would make a nice light dinner with a side salad.
Easy to make and freezes well! I have made it with meat (no bacon), and with cheese and grape tomatoes. Very versatile dish.
Very good.
I made this on a smaller scale (four eggs in a small pan) and with some different veggies based on what I had on hand (red and yellow bell peppers, red onion, broccolini, zucchini, and portobello mushrooms) and added feta cheese and garlic and herb seasoning. I followed the cooking instructions exactly otherwise, and it came out great! This is a very versatile recipe.
Good, will make again. Not overly excited about it. Husband ate leftovers willingly.
Added bacon
It was great. I think next time some potato in there would be . Love the packed veggies. Hot sauce a must.
Delicious, but I added a pinch more salt and pepper.
Tasty! Great for anytime healthy treat!