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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 2 c. Sliced onion
- 6 med To 8 bell peppers--mix Colors, thinly sliced
- 4 med To 5 cloves garlic, chopped
- 1 tsp Salt
- 1 1/2 tsp Cumin
- 1 tsp Coriander (opt)
- 1 tsp Dry mustard Black pepper, to taste Cayenne pepper, to taste
- 2 Tbsp. Flour
- 2 x To 3 Large eggs
- 2 c. Yogurt/lowfat sour cream Fresh cilantro (opt)
- 2 c. Sliced cheddar or possibly jack(opt) Paprika, for top
Direcciones
- 1. Lightly grease a 10 inch square pan or possibly equivalent. Preheat oven 375.
- 2. Heat extra virgin olive oil in a deep skillet or possibly Dutch oven. Add in onions and saute/fry about 5-8 mins over med heat, till onions begin to soften.
- 3. Add in peppers, salt, cumin, dry coriander, mustard, black pepper and cayenne. Saute/fry another 8-10 mins, or possibly till the peppers are very tender.
- Transfer to the baking pan.
- 4. Beat together the Large eggs and yogurt/lowfat sour cream. Stir in the chopped fresh cilantro. Pour this custard over the peppers. Top with slices of cheese, if you like, and dust with paprika.
- 5. Bake uncovered for 40-50 mins till hard in the center and bubbly around edges. Serve warm with rice and beans and/or possibly warmed tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 413 | |
| Calories from Fat 242 | 59% |
| Total Fat 27.54g | 34% |
| Saturated Fat 15.66g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1095mg | 46% |
| Potassium 453mg | 13% |
| Total Carbs 17.95g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.2g | 7% |
| Protein 24.09g | 39% |
