Vegetable Frittata Stuffed Peppers

Ingredients: Makes 6 servings

1/4 teaspoon canola oil
6 whole red bell peppers
1.5 oz chopped tomatoes
1.5 oz chopped onions
2.5 oz chopped spinach
2 oz part-skim shredded mozzarella cheese
7 eggs
1/2 teaspoon salt
1/3 cup whole milk
1/4 teaspoons black pepper

Directions Spaghetti:

1. Prepare a standard muffin pan with cooking spray and preheat oven to 325 degrees F.
2. Cut top third off the bell peppers -- remaining bell pepper “cup” should be at least 3 inches deep. For small peppers, less may need to be cut off. Dice the top third of the bell peppers and reserve.
3. Heat oil in large saute pan over medium-high heat. Add diced peppers, tomatoes, onion, and spinach and cook until softened. Use a mesh strainer to push all excess liquid out of vegetables then transfer to a bowl. Mix with shredded mozzarella.
4. Scrape seeds from the bell pepper cups. Place bell peppers inside muffin tins so they stay upright. Evenly distribute vegetable mozzarella mixture among bell pepper cups.
5. In a bowl, whisk together eggs, salt, milk, and pepper. Pour egg mixture into bell peppers. Egg mixture should almost fill peppers. Bake in preheated oven until eggs are set, about 30-40 minutes.

Serving Size:
One serving: 1 pepper

Nutritional Information:
Per serving: 180 calories, 10 g fat, 4 g saturated fat, 300 mg sodium, 7 g carbohydrates, 4 g sugar, 2 g fiber, 13 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group