Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Egg Pepper Pots
6 eggs
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 cup milk
4 bell peppers (yellow, red, green or combination)
1 package (15 ounces or so) frozen vegetable blend, thawed
1 cup shredded Monterey Jack cheese
Salsa for garnish
Sour cream for garnish
Heat oven to 350 degrees.
In a medium bowl, combine eggs, seasonings and milk; set aside.
Cut tops off peppers; remove cores and seeds. Spoon vegetable mixture into peppers to fill them about halfway. Sprinkle about 1/4 cup cheese into each pepper. Pour egg mixture almost to top.
Bake 40 minutes to 1 hour. Top with additional cheese, salsa and sour cream.
Makes 4 servings.
Approximate values per serving: 276 calories, 16 g fat, 300 mg cholesterol, 18 g protein, 16 g carbohydrates, 4 g fiber, 250 mg sodium, 52 percent calories from fat.