Low Fiber Cheesy Baked Eggs with Roasted Red Pepper

Total time35 min

Prep time10 min

Cook time25 min

Low Fiber Cheesy Baked Eggs with Roasted Red Pepper

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Ingredients

4 servings

For the sauce

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 medium leeks, white and light green parts only, thinly sliced and rinsed
Ingredient note
Low Residue diets limit fibrous vegetables like leeks, but only the more tender white and light green parts are used and the amount per serving is modest, so it is likely Low Residue. If you prefer to always avoid leek, please tap it and change its rating to Red.
1 jar (12 oz) roasted red bell peppers, drained
½ tsp ground ginger
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
¼ tsp sweet paprika
½ tsp salt
¼ cup low-sodium chicken broth

For the eggs

8 large eggs
¾ cup shredded mozzarella cheese
Ingredient note
Plain shredded mozzarella cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid shredded mozzarella cheese, please tap it and change its rating to Red.

For serving

2 tbsp fresh basil, thinly sliced (optional)
2 tbsp fresh flat-leaf parsley, chopped (optional)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 375°F (190°C). Heat the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering.
2
Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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