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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.

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    • 3 bell peppers, sliced (assorted colors)
    • 1 medium red onion, thinly sliced
    • 2 garlic cloves, minced
    • 1 tsp ground cumin
    • 1 tsp ground chili powder
    • 1/8 tsp salt
    • Black pepper to taste
    • 1 Tbsp olive oil
    • 2 tomatoes, diced
    • 2 cups chopped kale
    • 1 Tbsp chopped Kalamata olives
    • 6 large eggs
    • 3 Tbsp crumbled feta cheese
    • 2 Tbsp chopped fresh parsley
    • 2 Tbsp chopped fresh basil
    • 1 Tbsp chopped fresh thyme


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
Per Serving:
Calories: 140

Fat: 8g
Saturated Fat: 2g
Cholesterol: 189mg
Sodium: 175mg
Carbohydrates: 8g
Fiber: 2g
Protein: 8g

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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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