Ingredients:
6 small flour tortillas, room temperature ( 6-inch diameter tortillas work well)
3/4 cup finely chopped red bell peppers
1/4 cup finely sliced green onions
2 tablespoons minced fresh parsley
6 large eggs
salt and pepper
Directions:
Preheat oven to 375F degrees.
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.
Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl.
Divide veggie mixture between the 6 tortillas.
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.
Sprinkle with salt and pepper if you wish.
Place baking sheet in the oven and bake for 20 minutes.
Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve.
Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.