1. Preheat oven to 375F degrees. 2. Spray 6 ramekins or custard cups with non-stick cooking spray (like Pam) and gently push a tortilla into each; you'll have to make some pleats. 3. Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl. 4. Divide veggie mixture between the 6 tortillas. 5. Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing egg on top of the veggies; repeat until all 6 tortillas are filled. 6. Sprinkle with salt and pepper if you wish. 7. Place baking sheet in the oven and bake for 20 minutes. 8. Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve. 9. Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking. ---------------------------------------------------------------------------
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