So, I had some beautiful orange, red and yellow bell peppers in my fridge and I was racking my brain trying to figure out something exciting to do with them. I usually make my Italian Sausage and Peppers, but it’s summer… and really hot, so I prefer to eat lighter. What to do …
I decided to roll up my sleeves and create a light, low carb dish of one of my favorite foods … an Italian Peppers & Egg Sub. I used the basic recipe for Zucchini Pie recipe and simply exchanged the vegetables and spices.
This is great for breakfast (cook once, eat all week) or for a light dinner paired with a green salad!
3 cups bell peppers, sliced (about 2 large or 3 medium)
1 Spanish onion, sliced
8 eggs, beaten
1 cup Carbquick baking mix
1/2 cup extra virgin olive oil
1/2 cup grated Locatelli Romano cheese
pepper to taste
- Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish, I used ghee but butter works great too.
- In a medium mixing bowl, combine peppers, onion, eggs, Carbquick baking mix, oil, Locatelli cheese and pepper; mix well. Spread into the prepared baking dish.
- Bake for 30 minutes, or until lightly brown. My oven took almost 1 hour to completely cook and lightly brown the pie. Be sure to check your oven every 5 minutes or so once you hit the 30 minute mark to prevent over doneness or burning. You want the finished product to have browned and crispy edges.
- Slice into squares or rectangles and enjoy room temperature or warm.
Order the Carbquick for this recipe here: