Pepper and basil-infused egg dish perfect for brunch or dinner.
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Nutrition per Serving
Ingredients
Estimated total cost: €13.00 · €2.17/serving
- 1 tablespoon of exquisite extra-virgin olive oilEst. price €0.08–€0.20
- 2 cloves of garlic, finely minced (enhance the flavor by sautéing in oil until fragrant)Est. price €0.06–€0.15
- Salt and freshly ground black pepper to taste (season generously for a flavorful dish)Est. price €0.01–€0.03
- 1 cup of jarred strips of succulent roasted red peppersEst. price €2.50–€4.50
- 3/4 cup plus 2 tablespoons of finely grated Parmigiano-Reggiano cheeseEst. price €3.50–€5.50
- 2 cups of a premium egg substitute (whisk thoroughly for a fluffy texture)Est. price €3.00–€5.00
- 3 cups of romaine lettuce, coarsely chopped (rinse and dry thoroughly before using)Est. price €1.20–€2.50
- 1/2 cup of freshly chopped basil leaves (tear gently to release aroma)Est. price €0.75–€1.50
- 2 cups of delicate cauliflower florets (obtained from 1/2 head of cauliflower)Est. price €1.50–€3.00
- 1/2 medium zucchini, halved lengthwise and elegantly sliced into half-moonsEst. price €0.40–€0.80
Steps
- 1Begin by heating the oven to a temperature of 475˚F.
- 2Begin by preheating an 8-inch nonstick ovenproof sauté pan on medium-high heat. Once the pan is heated, pour in half of the olive oil followed by the cauliflower and zucchini. Cook the vegetables by sautéing them for about 5 minutes. Incorporate the garlic, then season with salt and pepper to your preference. Cover the pan, lower the heat to a simmer, and cook until the vegetables are tender, which should take another 5 minutes. Introduce the red pepper strips into the pan and mix everything together. Increase the heat back to medium-high for the final step.
Cultural note
Basil Pepper Eggs is a modern twist on classic Italian flavors, with Parmigiano-Reggiano cheese and basil adding a touch of authenticity. The dish combines Mediterranean ingredients with a healthier, contemporary approach by incorporating cauliflower and zucchini.
Seasonal note
Basil, red peppers, romaine lettuce, and zucchini are typically in season during the summer months, making this dish ideal for summer brunches or dinners.
Health note
This dish is a good source of protein, vitamins A, C, and K, and fiber. It is relatively low in calories and carbohydrates, but moderate in fat and sodium. The use of egg substitute reduces cholesterol compared to whole eggs.
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