Diabetic, Gluten Free & Heart Healthy
Keep things easy and delicious for Mother’s Day brunch with this one-pan meal. Colorful bell peppers and nutrient-rich kale will help keep Mom healthy with vitamin C, fiber and antioxidants.
Eggs add protein to this satisfying vegetarian recipe.
Ingredients
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3 bell peppers, sliced (assorted colors)
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1 medium red onion, thinly sliced
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2 garlic cloves, minced
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1 tsp ground cumin
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1 tsp ground chili powder
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1/8 tsp salt
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Black pepper to taste
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1 Tbsp olive oil
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2 tomatoes, diced
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2 cups chopped kale
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1 Tbsp chopped Kalamata olives
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6 large eggs
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3 Tbsp crumbled feta cheese
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2 Tbsp chopped fresh parsley
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2 Tbsp chopped fresh basil
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1 Tbsp chopped fresh thyme
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Preparation
Preheat oven to 400°.
In a large mixing bowl, add the bell peppers, red onion, garlic, cumin, chili pepper, salt and black pepper. Drizzle with the olive oil. Toss to coat.
Transfer the vegetables to a large sheet pan. Spread the vegetable mixture in 1 layer. Bake for 10 to 15 minutes, or until the vegetables are softened
Remove the pan from the oven. Add the tomatoes, kale and olives to the pan and make 6 wells in the vegetables. Crack an egg into each well. Bake until the egg whites settle, about 5 minutes for soft yolks.
Remove the pan from the oven. Sprinkle with the feta and herbs. Serve immediately.
Nutrition Facts
Serves 6
Serving size:
- 1 egg
- 1/2 cup vegetables
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Date Last Reviewed: March 15, 2021
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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