Chop the peppers, garlic cloves, and onion in a food processor or slice with a knife to get thin 1-3 inch strips, then mix with the herbs, spices and olive oil in a large frying pan. Be careful not to touch your face after handling the habanero.
Preheat the oven to 375 degrees.
Sauté the vegetables, herbs and spices until fragrant and the onions are translucent. Add salt and pepper to taste.
Mix the eggs and milk in a mixing bowl large enough to hold the eggs and vegetables and whip thoroughly, then add the sauted vegetables and mix.
Spray a large baking pan with Pam and pour in the egg/vegetable mixture.
Bake the casserole for 45 minutes making sure the eggs are firm and not watery.
The saute step is important as the vegetables will make the combined mixture too watery without it.
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 18 (43%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3mg||1 %|
|Sodium 165.2mg||6 %|
|Potassium 133.5mg||4 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.8g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 42
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