VEGGIES
Ingredients:
- 2 medium bell peppers (any color), washed, tops cut off and de-seeded so center is hallow.
- Place the hollowed peppers into a roasting pan.
FILLING
Ingredients:
- 1 tablespoons olive oil
- 8 egg whites
- 3 medium yellow onions, peeled and diced small
- 4 garlic cloves, minced
- 3/4 cup finely minced fresh Italian parsley leaves
- 1 tomato, diced
- 3/4 cup fresh dill, mined
- 1 cups oatmeal, dry
- 1 tbsp fresh garlic, minced
- pepper, to taste
Directions:
- Preheat the oven to 3500 F.
- In a saute pan, over medium high heat, heat the oil; saute the onion and garlic, parsley, dill, garlic and tomato, and bring to a simmer. Add egg whites, scramble and allow to fully cook.
- Add the oatmeal, simmer for about 10 minutes.
- Season with garlic and pepper.
Assembly:
- Fill each of the hollowed peppers.
- Place on baking sheet and allow to cook until pepper is soft to the touch.
- Allow the peppers to sit for 20 minutes before serving.
Omelet in a Pepper are served warm or at room temperature and are even great the following day.
Makes 2 peppers, 1-2 servings depending on calorie restrictions
