Roasted Bell Pepper and Egg Salad recipe - ingredients, nutrition and when to eat it
Roasting the bell pepper brings out its sweetness, and it’s served with egg and leafy greens.
Roasting the bell pepper brings out its sweetness, and it’s served with egg and leafy greens. Soft egg and crisp vegetables pair nicely with the bright flavor of olive oil and lemon juice. It makes a light lunch or a simple meal.
Salads & light · 20 minutes to cook
Tips: Roast the bell pepper until its skin is lightly charred to bring out its sweetness.
Tips: Drain the leafy greens well so the dressing doesn’t get watery.
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Ingredients (1 serving)
- Red bell pepper — 0.5 pc
- Egg — 1 pc
- Baby greens — 1 handful
- Olive oil — 1 tsp
- Lemon juice — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp