Ingredients
Servings: 4 Serving Size: 2 quiche cups
- Cooking spray
- 4 large eggs
- 1/2 cup fat-free, plain Greek yogurt
- 2 large egg whites
- 2 tablespoons low-sodium taco seasoning (or lowest sodium available)
- 1 large avocado, peeled, pitted, and diced into small pieces
- 1/2 cup shredded low-fat Cheddar Jack cheese
- 1 4-ounce can diced or chopped mild green chiles, drained
- 4 medium bell peppers (any color), halved, seeds and ribs discarded
Directions
- Preheat the oven to 375°F. Line a large baking sheet with aluminum foil. Lightly spray with cooking spray.
- In a large bowl, whisk together the eggs, yogurt, egg whites, and taco seasoning until smooth.
- Gently stir in the avocado, Cheddar Jack cheese, and green chiles.
- Place the bell pepper halves with the skin side down on the baking sheet.
- Spoon the egg mixture into the bell pepper halves, filling them to just below the edges (the egg mixture will expand while baking).
- Bake for 35 to 40 minutes, or until the egg mixture is just set. Remove from the oven. Let cool slightly, about 5 to 10 minutes, before serving.