Scrambled Eggs in Bell Pepper Rings

These delicious scrambled eggs with spinach were molded inside colorful bell pepper rings – and the kids loved them! They’re pretty, like flowers or clovers. They’re also filling! Eat them plain or on toast.

30 min

4 servings

Breakfast

Ingredients

1 large bell pepper, any color
3 eggs
3/4 cup frozen spinach, thawed and squeezed dry
1/2 cup shredded cheese, such as 3-Cheese Blend
salt & pepper to taste

Instructions

Slice the bell pepper horizontally into 4 rings about 3/4″ thick. Clean out seeds and any extra white pith inside the rings.

Scramble the eggs in a medium bowl, and then add the spinach and cheese. Add a bit of salt and pepper.

In a medium-size non-stick skillet, add about 1/2 tablespoon of olive oil and heat on medium. Place the rings in the skillet.

Using a very small ladle or tablespoon, carefully put the scrambled egg mixture into the rings, using them as molds. (Don’t worry if a little of the egg mixture escapes.) Cook until the bottom is fairly firm, about 2 minutes. The bottom should look lightly browned.
Gently flip the rings, and cook the other side about 1-2 more minutes (you can peek to see if the bottom is done.)
Enjoy! You could serve these on toast or a bagel, or with salsa, plain yogurt, or whatever you like.

More Information

The kids thought they were great, and also mentioned other additions they would like to try: Crumbled bacon, mushrooms, Swiss cheese, or guacamole. What would your family like best?

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