Pepper Casserole

Pepper Casserole

Servings: 6


  • 5 Whole Eggs
  • 5 Egg Whites
  • 150 g Orange Bell Pepper, diced (1 entire pepper)
  • 35 g Jalapeno, diced (1 entire pepper)
  • 60 g Shallot, diced (1 Shallot)
  • 1/3 Cup Ricotta Cheese
  • 1 tsp Extra Virgin Olive Oil


  1. Heat a large saute pan over medium heat. Add oil, all the peppers, and onions to the pan. Stirring occasionally for 5 – 6 minutes. Until tender but not mushy. Remove from heat and allow to cool for about 10 minutes
  2. Using two different medium sized bowl, separate eggs. Putting the 5 egg yolks in one medium bowl, and all 10 egg whites in the other bowl.
  3. Beat the egg yolks for about 30 seconds and then add in the peppers and onions.
  4. Beat the egg whites for about 2 minutes, by hand, you want to get a good amount of air into the egg whites. You will notice very small bubbles.
  5. Gently fold the egg whites into the egg yolks and peppers. Do not stir, simply fold in a few times.
  6. Pour the egg mixture into a greased pan: 9″ x 12″glass baking dish or a 10″ circle tart pan. You will notice the small bubbles from the egg whites on top of the mixture in the pan. This helps to create a fluffy consistency.
  7. Cook at 350 degrees for 30 minutes until the top starts to turn a golden brown color.
  8. Allow to cool for a few minutes and cut into 6 servings and serve.
  9. If you plan to refrigerate and eat later allow to cool completely before placing in the fridge.

Kcals 90g / 8.1g P / 4.3g C / 4.2g F