Tomato and Onion Eggahs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 large onion diced in big chunks(sometimes you only need half)2 large tomatoes, diced into chunkshalf cup of red, green and yellow peppers each, cut into chunks or strips (whatever you prefer)6 large eggs1 cup of milk (Low fat/Fat-free will lower the number of calories)3 tablespoons of parmesan1 chili pepper (optional)Olive oil (keep extra for rubbing the muffin pan)salt and pepper
Heat a pan with a drizzle of olive oil, and when its nice and hot add the onion and chilli.
Turn down the heat a little, add some salt and pepper and close the pan.
Take a bowl and whisk the eggs, milk and parmesan together. Add some salt and pepper (optional).
Add all the peppers to the pan, stir until its mixed and close the pan again. Let it cook for about 5 min, and then add tomatoes. Spread the tomatoes over the onion and peppers mixture and sprinkle with some brown sugar. Replace the lid and leave to cook for another 5 min and remove from heat.
The aim is to slightly cook the mixture without losing too much of the crunch and shape of the ingredients.
Preheat your oven to 180°C (350°F).
Rub some olive oil on a non-stick muffin pan.
Take your tomato and onion mix and divide them equally into each section. (Be careful to leave the juice/sauce behind otherwise your eggahs will be soggy.)
Pour the egg mix over the tomato and onion mix in the muffin pan, and then bake for 20min or until golden brown.
Once the eggahs are done, let them cool down for 5min and use a spatula or knife to loosen from the muffin tray.
Eat immediately or allow to cool and refrigerate. They keep for at least 5 days and when reheated in a microwave taste just as good.
Makes 12.
Number of Servings: 12
Recipe submitted by SparkPeople user LUV_PHOENIX83.
Turn down the heat a little, add some salt and pepper and close the pan.
Take a bowl and whisk the eggs, milk and parmesan together. Add some salt and pepper (optional).
Add all the peppers to the pan, stir until its mixed and close the pan again. Let it cook for about 5 min, and then add tomatoes. Spread the tomatoes over the onion and peppers mixture and sprinkle with some brown sugar. Replace the lid and leave to cook for another 5 min and remove from heat.
The aim is to slightly cook the mixture without losing too much of the crunch and shape of the ingredients.
Preheat your oven to 180°C (350°F).
Rub some olive oil on a non-stick muffin pan.
Take your tomato and onion mix and divide them equally into each section. (Be careful to leave the juice/sauce behind otherwise your eggahs will be soggy.)
Pour the egg mix over the tomato and onion mix in the muffin pan, and then bake for 20min or until golden brown.
Once the eggahs are done, let them cool down for 5min and use a spatula or knife to loosen from the muffin tray.
Eat immediately or allow to cool and refrigerate. They keep for at least 5 days and when reheated in a microwave taste just as good.
Makes 12.
Number of Servings: 12
Recipe submitted by SparkPeople user LUV_PHOENIX83.
Nutritional Info Amount Per Serving
- Calories: 104.3
- Total Fat: 6.8 g
- Cholesterol: 109.0 mg
- Sodium: 649.6 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.0 g
- Protein: 5.0 g
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