Red Pepper Omelet Cups
Red Pepper Omelet Cups serves: 6 servings
Prep Time: 10 minutes | Cook Time: 35 minutes | Rest Time: 10 minutes | Total Time: 55 minutes
Ingredients:
- 1 Tbsp + 2 tsp olive oil, divided
- 1/2 large red bell pepper, finely chopped (about 2/3 cup or 99 g)
- 1/2 small yellow onion, finely chopped (about 1/2 cup or 58 g)
- 1/8 tsp + 1/2 tsp salt, divided
- 1 cup (92 g) chickpea flour
- 1 cup (240 ml) water
- 1 Tbsp nutritional yeast
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp ground turmeric
- 1/4 tsp black pepper
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 375°F (190°C). Lightly spray or rub a muffin tin with oil.
- In a medium skillet, heat 1 Tbsp oil over medium heat. Add bell pepper, onion and 1/8 tsp salt and cook, stirring occasionally, about 5 min, or until vegetables have softened. Remove from heat and let cool slightly.
- While vegetables are cooking, in a medium mixing bowl, whisk together chickpea flour, water, remaining 2 tsp oil, nutritional yeast, baking powder, remaining 1/2 tsp salt, garlic powder, turmeric and black pepper until smooth. Fold in cooked bell pepper and onion mixture and stir until combined.
- Divide batter among the prepared muffin cups. Each cup should be about 3/4 full, and you should have enough batter to fill about 6 cups.
- Bake until firm and slightly golden, 30-32 min. Let cool 10 min before removing from pan. Serve warm.
Notes:
Storage tip: Red Pepper Omelet Cups will keep in an airtight container in the refrigerator for up to 5 days.
Reheating tip: Red Pepper Omelet Cups can be reheated in a 350°F (180°C) oven until warmed through, about 5-7 min.
Make it nightshade-free: Replace red bell pepper with finely chopped zucchini.
Nutrition Information Per Serving:
105 calories,4.9 g total fat, 0.6 g saturated fat, 0.9 g polyunsaturated fat, 3 g monounsaturated fat, 0 mg cholesterol, 299 mg sodium, 191 mg potassium, 11.1 g total carbohydrates, 2.3 g fiber, 2.3 g sugar, 4.4 g protein, 3% calcium, 6% iron
