This was so so so good. I LOVE that it used leftover chicken stuffed bell peppers, so I could get more meals out of making that one. I added a little bit of salsa on top and it was perfect for my morning snack!!
Serves 6: Fixate - 1/2 green, 1/2 yellow, 1 red, 1/2 blue
6 large eggs, lightly beaten
1/4 teaspoon sea salt
1/2 cup shredded parmesan cheese
3 servings chicken stuffed bell peppers
1 teaspoon olive oil
1/4 cup chopped fresh flat leaf parsley
Preheat oven to broil. Combine eggs, salt, and cheese in a large mixing bowl; whisk to blend.
Add chopped chicken stuffed bell peppers; mix well.
Heat oil in 12-inch nonstick oven-safe skillet over medium-low heat. Pour egg mixture into skillet; cook, stirring frequently with rubber spatula, for 4-5 minutes, or until egg mixture has set on the bottom and begins to set on top.
Place skillet in oven. Broil for 3-4 minutes, or until lightly browned and fluffy. Cut into 6 servings. Sprinkle with parsley; serve immediately.