Oral Allergy Syndrome Friendly Cheesy Baked Eggs with Roasted Red Pepper

Total time35 min

Prep time10 min

Cook time25 min

Oral Allergy Syndrome Friendly 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
1 jar (12 oz) roasted red bell peppers, drained
Ingredient note
Jarred roasted red bell peppers are cooked during processing, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid roasted red bell peppers, tap it and change its rating to Red.
½ tsp ground ginger
¼ tsp sweet paprika
½ tsp salt
¼ cup low-sodium chicken broth

For the eggs

8 large eggs
¾ cup shredded mozzarella cheese

For serving

2 tbsp fresh basil, thinly sliced (optional)
2 tbsp fresh flat-leaf parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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