Eggs in Bell Pepper Rings
Minutes Prep time: 15
Minutes Total time: 15
Servings: 2
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 2
Difficulty: easy
PAM® Original No-Stick Cooking Spray
4 green bell pepper rings (1/2-inch thick)
3 tablespoons water, divided
1 cup egg substitute
3 tablespoons shredded reduced fat Mexican cheese blend
Ground black pepper, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 158 mg | 16% |
Carbohydrate | 5 g | 2% |
Cholesterol | 6 mg | 2% |
Total Fat | 3 g | 4% |
Iron | 2 mg | 12% |
Calories | 117 kcal | 6% |
Sodium | 327 mg | 14% |
Protein | 16 g | 32% |
Saturated Fat | 1 g | 7% |
Sugars | 2 g | 0 |
Vitamin C | 43 mg | 71% |
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Place bell pepper rings in skillet; add 2 tablespoons water. Cover; cook 5 minutes or until crisp-tender.
Reduce heat to medium; pour eggs evenly into centers of pepper rings, carefully pressing rings with spatula to prevent eggs from leaking underneath.
Add remaining 1 tablespoon water to skillet. Cover; cook 3 to 5 minutes more or until eggs are set and begin to puff up. Turn over each pepper ring; sprinkle with cheese and black pepper, if desired. Serve immediately.
Eggs in Bell Pepper Rings