Having fun in the kitchen is not so much about coming up with new flavors or dishes but rather repackaging favorites – style-wise. The ingredients in this egg casserole could very well be found in an omelet or scrambled eggs, but something about it cooked in a casserole dish and served in a clean cut square makes it more enjoyable and different. The taste is intact but the look is improved for this Mediterranean easy egg casserole.

The inside glows, I’m tellin’ ya.

Egg Yolk: contains 100% of the entire egg’s vitamins K, D, E, and A content as well as more than 90 percent of the thiamin, calcium, iron, zinc, folate, and vitamins B6 and B12. Although it does contain cholesterol, egg yolks do not cause heart disease. Research has shown that when people consume some 3-4 eggs per day (with the yolk), cholesterol levels do not increase and,  if they change at all, they usually improve! The egg yolk also contains the long-chain omega-3 fatty acid DHA, which is necessary for brain and eye function, as well as the long-chain omega-6 fatty acid arachidonic acid, which is necessary for healthy skin, hair, libido, reproduction, growth and response to injury.

Preheat the oven to 400 degrees Fahrenheit.

Finely chop the red pepper and grate the cheese. Crack 2 eggs and break the yolk so that they spread across the bottom of a small baking dish greased with the olive oil.

Top the eggs evenly across with the red pepper and cheese.

Crack three more eggs to make the top layer, breaking the yolks so that the eggs spread as much as possible. Pop in the oven for about 10 minutes or until the center sets to your liking. I like mine a little runny.

Garnish with fresh herbs and eat up!

Bon Appetit!

xo Aylin

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