Start by cutting red pepper into small strips and place on small pan. Season with salt and pepper. Drizzle the red peppers with olive oil so that each strip is covered. Place in toaster oven at 400 degrees,until they become tender (about 10-15 minutes). Optional: You may used roasted red peppers from the jar, or use the oven to roast the peppers. Turn oven to broil. While the peppers are roasting add the eggs, salt, pepper, paprika, and milk/cream into a bowl and beat well. You want the eggs to be fluffy. Chop onions. On low/medium heat, coat oven safe frying pan with olive oil (about one tablespoon). Add red onion and spinach and cook until onions are soft and spinach has shrunk down. Add eggs and let sit until cooked almost fully (lifting eggs from below and allowing uncooked eggs to drain under stops the bottom from burning.) At this point the red peppers should be ready. Add roasted red peppers and dot with goat cheese. Place pan into oven to allow eggs to finish cooking, about 5 minutes or until golden brown. Remove from oven let sit for 1-2 minutes before serving.
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|Serving Size: 1 Serving (563g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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