Serves 6/A vegetable-studded dinner. Moderate the heat to your taste with more pepper. Serving tip: Accompany with a tangy arugula salad with citrusy dressing.
1½ tablespoons extra-virgin olive oil, divided
1 cup diced bell peppers (red, yellow, or a mix)
1 cup diced onion
2 large jalapeño peppers, minced
6 eggs
¼-½ teaspoon cayenne pepper
½ cup shredded jalapeño jack cheese
¼ cup roughly chopped fresh flat-leaf parsley
Fresh flat-leaf parsley sprigs, for garnish
PER SERVING: 160 cal, 65% fat cal, 12g fat, 4g sat fat, 221mg chol, 9g protein, 5g carb, 1g fiber, 129mg sodium
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