By Ebenezer Obiri
Preheat your oven to 375°F (190°C).
In a large mixing bowl, crack the 6 eggs and whisk them until well combined. Season with salt and pepper.
Add the 1/4 cup of Italian herbs to the egg mixture and stir until well mixed.
In a 10-inch oven-safe skillet, heat the 2 tablespoons of olive oil over medium heat. Add the 1/2 chopped onion and sauté for about 2-3 minutes or until translucent.
Add the 1/2 cup of diced bell peppers and sauté for another 2-3 minutes until they start to soften.
Stir in the 1/2 cup of diced tomatoes and cook for an additional 2 minutes until the tomatoes begin to soften and everything is well combined.
Pour the egg mixture over the sautéed vegetables in the skillet, making sure it is evenly distributed. Reduce the heat to low and cook for about 5 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is slightly golden.
Remove from the oven and let it cool for a couple of minutes before slicing into wedges. Serve warm, garnished with additional herbs if desired.
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By Ebenezer Obiri
This recipe is ready in 30 minutes and features eggs, diced tomatoes, diced bell peppers and other delicious ingredients. Contains 220 calories total.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, crack the 6 eggs and whisk them until well combined. Season with salt and pepper.
Add the 1/4 cup of Italian herbs to the egg mixture and stir until well mixed.
In a 10-inch oven-safe skillet, heat the 2 tablespoons of olive oil over medium heat. Add the 1/2 chopped onion and sauté for about 2-3 minutes or until translucent.
Add the 1/2 cup of diced bell peppers and sauté for another 2-3 minutes until they start to soften.
Stir in the 1/2 cup of diced tomatoes and cook for an additional 2 minutes until the tomatoes begin to soften and everything is well combined.
Pour the egg mixture over the sautéed vegetables in the skillet, making sure it is evenly distributed. Reduce the heat to low and cook for about 5 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is slightly golden.
Remove from the oven and let it cool for a couple of minutes before slicing into wedges. Serve warm, garnished with additional herbs if desired.
Calories per Serving: 220
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