Greek Brunch Delight: Avgolemono Egg Scramble with Spinach & Feta Stuffed Bell Peppers

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 4 large bell peppers, any color
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 6 large eggs
• 1/2 cup whole milk
• 1/4 cup lemon juice
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp dried oregano

Instructions

1. Preheat oven to 350°F (180°C). Cut the tops off the bell peppers and remove seeds. Set aside. In a large mixing bowl, whisk together eggs, milk, lemon juice, salt, and pepper until well combined. Set aside. Heat olive oil in a pan over medium heat. Add onion and garlic, sauté for 3 4 minutes or until softened. Stir in the chopped spinach and cook until wilted, about 2 3 minutes. Remove from heat and set aside. Divide the spinach mixture evenly among the hollowed out bell peppers, then sprinkle with crumbled feta cheese. Place stuffed bell peppers in a baking dish, pour the egg mixture over each pepper until filled to the top. Bake for 25 30 minutes or until the eggs are set and the tops are lightly browned. Remove from oven and let cool slightly. In a separate pan, prepare the Avgolemono Egg Scramble by whisking together 2 scrambled eggs with lemon juice, salt, and pepper to taste. Serve each stuffed bell pepper alongside a generous scoop of the Avgolemono Egg Scramble for an unforgettable Greek brunch experience.

Chef’s Insight

The key to perfectly cooked bell peppers is to ensure they are not overfilled, allowing them to cook evenly and maintain their shape.

Notes

Feel free to experiment with other fillings, such as ground meat or mushrooms, for a personalized brunch experience.