This quick and easy recipe bakes up omelettes in a pepper for a healthy, veggie-packed breakfast or appetiser. Sweet capsicums are filled with a cheesy egg and turkey filling. Adding extra egg whites to your omelettes and other dishes is a great way to increase you protein intake, without increasing the fat.
4 egg whites
2 tbsp. almond milk
1 tsp. coconut oil
1 small onion, chopped
450g lean ground turkey
2 tsp. oregano
1 tsp. cumin
2 cups (60g) spinach, chopped
4 red capsicums
½ cup (50g) cheese (dairy or plant-based)
parsley, chopped to serve
Heat oven to 200°C.
Beat the eggs, egg whites and milk, then set aside.
Heat the coconut oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened and browned.
Add in the turkey, oregano and cumin, season with salt and pepper. Cook until meat is cooked through, about 5 minutes. Then add the spinach, and mix until it wilts about 2 minutes.
Increase the heat and add in the eggs. Pull the eggs across the skillet with a spatula. Repeat for about 3 minutes until eggs are cooked. Then set aside.
Cut the capsicums horizontally and remove the seeds, then stuff with the scrambled eggs and turkey.
Place the capsicums in a baking dish and sprinkle them with grated cheese.
Bake in the oven for 15 minutes, until cheese has melted and the edges have browned.