Serves 2
Prep time: 10 mins
Cooking time: 20 mins
Ingredients
- 2 large bell peppers
- 2 free range eggs
- 2 slices of shortcut bacon, diced (optional)
- 1 carrot, grated
- 1 zucchini, grated
- ½ onion, diced
- 4 mushrooms, diced
- 1 tsp minced garlic (or half a clove)
- 2 tsps olive oil
Method
- Preheat oven to 170 degrees.
- Halve the peppers and deseed them. Brush 1 tsp of olive oil over their skins. Pop them in the oven for 10 minutes.
- Add remaining olive oil, garlic, bacon and veggies (carrot, zucchini, onion and mushrooms) to a frying pan over a medium to high heat. Sauté for a few minutes until the veggies are al dente (ie. slightly undercooked)
- Once the pepper are semi-roasted, stuff with the veggie and bacon mix.
- Crack an egg into each half, before covering with foil and roasting for another 10 minutes or until egg whites are set.
- Enjoy!
Modifications/tips:
- You can whisk the eggs and mix them with the veggie mix before putting them in the peppers to make it a little more simple.
- Try serving with cherry tomatoes and a sprinkle of paprika or your spices of choice.
Looking for more healthy brunch options? Here are a few of our favourites...
- Poached eggs and sweet potato hash - the ultimate weekend brunch
- Gluten-free pancakes - only three ingredients!
- Rainbow chard frittata - perfect for when you have company
- Quinoa porridge with caramelised banana - a moreish, comforting treat
- Vanilla and Pomegranate cake - ok, it's not a brunch recipe but why not have cake for breakfast once in a while?!