For the same creamy results in your egg without the guilt, replace heavy cream with Greek yogurt. It adds the indulgent texture and a bit of flavor.
Preheat the oven to 350 degrees.
Whisk together the yogurt, eggs, and ½ teaspoon of the salt.
Heat the oil in an oven-safe skillet over medium-high heat. Add the bell peppers, onions, and the remaining ½ teaspoon of salt and cook, stirring often until soft, about 6 minutes.
Stir in the garlic, thyme, and black pepper and cook for about 1 minute.
Pour the yogurt-egg mixture over vegetables and gently stir to combine.
Transfer the skillet to the oven and bake until the eggs are puffed, golden-brown and firm to touch, about 20-25 minutes. Let rest for 5-10 minutes before slicing and serving.