Baked Egg Bell Pepper Tarts Recipe
Daily Value: 39%
Sugar-Conscious, Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||55µg||14%|
|Fatty acids, total monounsaturated||21g||0%|
|Fatty acids, total polyunsaturated||17g||0%|
Exclusive from The Daily Meal
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 cup spinach, Swiss chard or kale, chopped
- 2 ounces white Cheddar, grated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cayenne sauce
- Eight 3- to 4-inch diameter pre-baked mini tart shells
- 8 eggs
Preheat the oven to 425 degrees.
Heat the oil in a skillet over medium-high heat. Sauté the onion until just beginning to soften, about 2-3 minutes. Add the bell pepper and spinach. Cook until all of the vegetables have softened, about 2-3 minutes. (If using the Swiss chard or kale instead of spinach, cook 2-3 more minutes.)
Remove the skillet from the heat and let cool slightly. Stir in the cheese, salt, pepper, and cayenne sauce. Divide the mixture evenly into the mini tart shells. Crack 1 egg onto the top of each tart. Place the filled tart shells on a baking sheet.
Bake for 5 minutes for eggs with soft yolks. (If you like the egg yolks more solid, then leave in the oven and check every 1-2 minutes until the eggs have been cooked to the desired level of doneness.) Serve immediately.
Special Designations: Healthy
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