Egg cups with vegetables
Nutritional values per 1 serving: 618 kcal Carbohydrates 26 g Protein 35 g Fat 40 g
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 0.3 g ground black pepper
- 50 g feta cheese
- 100 g Onion, raw
- 0.3 g salt
- 200 g chicken eggs, whole
- 230 g Pepper, red
- 10 g Oil, olive
Method of cooking:
- Preheat the oven with the top-bottom heating function to 180°C. Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 230 grams of red bell pepper, washed, dried, deseeded, and cut into 1-2 cm cubes. Fry the weighed pepper in a pan heated with 1 tablespoon of olive oil.
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