Sunday, January 17, 2016


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.

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