Today is a really special day because it’s my girl Hadley’s fifth birthday! She’s turning into such a head-strong little girl (just like her mama!) so the apple definitely doesn’t fall far from the tree with that one.
I feel like for her birthday I should have a recipe for some super chocolatey dessert or cookies, but it’s actually a healthy one today. And one that Hadley would never eat. (ha!) In fact, when I was eating this, she told me that it looked gross. She actually loves red peppers, but only raw, and I’ve never seen her eat an egg in her life. Someday this girl will add some things to her list of loves, but for now, she keeps a short list of food that she’ll actually eat.
Today’s recipe is something that I cooked up for lunch on Saturday in preparation for the oodles of Buffalo Chicken Dip and candy that I knew I’d eat on Halloween night. It was really delicious and super filling. I was going to have some toast on the side, but just had one stuffed pepper with some leftover coffee from breakfast and it was a perfect Saturday lunch for me. I eat lunch at my desk on weekdays so it seems like a luxury to make a hot lunch like eggs so I usually try to do something a little special on the weekends.
So here’s a healthy one for all of us who overdid it (and continue to over do it) on the Halloween candy. And (because I’m just that mother) some of my favorite photos of my first baby girl.
Read on for the recipe.
- 1 red bell pepper, cut in half and seeded
- 2 eggs, beaten
- 2 tbsp. milk
- 1/2 cup broccoli florets
- 1/4 cup sliced mushrooms
- handful of baby spinach leaves
- 1 scallion, chopped (both green and white parts)
- pinch dried oregano
- pinch crushed red pepper flakes
- salt and pepper
- 2 tbsp. cheese (I used a Mexican blend, but you can use any you have on hand)
- Preheat oven to 350 degrees.
- Spray a baking dish with nonstick spray and place the hulled out peppers in it.
- Heat a small skillet over medium heat and add in broccoli. Cook for 2-3 minutes and add the mushrooms. After another minute or so, fold in the spinach and scallions. Set aside in a bowl to cool.
- To prepare the egg mixture, combine the eggs, milk, oregano, red pepper flakes, salt and pepper in a bowl. Add the cooked veggies and stir.
- Pour the entire mixture into your hulled out peppers. You may have leftovers if you're using a smaller pepper. Sprinkle with what cheese you'd like.
- Bake at 350 degrees for 25 to 30 minutes. I like my eggs pretty firm in this case, but if you like them a little runny, take them out at about 20 minutes.
- Let cool for a minute and enjoy!