Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 eggs
- 8 egg whites
- ½ cup skim milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup reduced-fat mild cheddar shredded cheese
Instructions
- Preheat the oven to 400° F.
- Heat a 10-inch skillet over medium-high heat. Add the oil, onion and bell peppers and cook for 12-15 minutes or until very soft and the onions are translucent. (The vegetables will shrink down to almost half their original size.)
- In a large mixing bowl, whisk together the eggs, egg whites, milk, salt, black pepper and garlic powder.
- Pour over the vegetable mixture and continue cooking for 5 minutes over medium-heat, or until the edges of the eggs start to set.
- Evenly sprinkle the cheese over the eggs and transfer the skillet to the oven and cook for 8-10 minutes, or until the center is set.
- To test if it is done, insert the tip of a knife into the center. If it comes out clean, it's done.
- Allow to sit for 5 minutes before slicing into 8 slices.
Nutrition Information
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