Food of the Week Red Peppers

Bell pepper is not only an excellent source of carotenoids, but also a source of over 30 different members of the carotenoid nutrient family~ including alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin.

Recent studies have shown that the vitamin C content and the carotenoid content of bell pepper both increase with ripening. When the vitamin C and carotenoid content of bell peppers increases, so does their total antioxidant capacity, which can be a source of great health benefits.

Higher heat cooking can damage some of the delicate phytonutrients in bell peppers.

Red bell peppers can also be valuable sources of health-supportive sulfur compounds.

One medium red pepper has only 24 calories, 6g carbs, .2g fat, and 1 g protein.

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Fun Facts: Red bell peppers are simply green bell peppers that have been left on the vine to continue to ripen and are sweeter than green ones because bell peppers sweeten as they ripen. Peppers are actually fruits because they are produced from a flowering plant and contain seeds-most people think of them as vegetables.

Spinach and Red Pepper Frittata
​This is a very simple, very healthy egg white fritatta dish that comes together in a curiously tasty way. I honestly didn’t have the highest of expectations of this dish in the taste department, considering that I composed it focusing on the nutritional components, and not with taste in mind, and was completely blown away by the tastiness! Enjoy as breakfast or dinner.

Servings: 4

Courtesy of RealHealthyRecipes.com

Here’s what you need…

  • 4 cups spinach
  • olive oil spray
  • ½ cup roasted red bell pepper (from jar), diced
  • ½ teaspoon Garlic, minced
  • 2 teaspoons fresh thyme, minced
  • sea salt
  • 2 cups egg white
  • fresh ground pepper

Instructions:

  1. Place an inch of water in a large oven-proof skillet. Bring to a boil Add the spinach and wilt for 2 minutes. Remove the spinach and place on a paper towel. Squeeze out excess water. Chop the spinach.
  2. Wipe out the skillet and place over medium heat. Add the bell peppers, garlic, thyme and a sprinkle of sea salt. Sauté for 3 minutes. Remove from the pan.
  3. Place the egg whites in a large bowl. Whisk for a couple of minutes until lightly frothy and add in a sprinkle of salt and pepper. Mix in the spinach and red pepper mixture.
  4. Preheat the broiler. Wipe out the skillet and return to medium heat. Apply a light spray of olive oil to the skillet. Pour the egg mixture into the skillet, turning the pan to evenly distribute. Shake the pan gently and use a spatula to lift the edges of the frittata, to let eggs run underneath.
  5. Reduce the heat to low, cover and cook for 5 minutes, shaking the pan gently a few times. Once the eggs are almost fully set remove from heat.
  6. Place the frittata under the broiler for up to 3 minutes, watching closely to prevent burning. Remove from heat, cool for 5 minutes, then cut into pieces and serve. Enjoy!

Nutritional Analysis: One serving equals: 79 calories, 1g fat, 3g carbohydrate, 201mg sodium, 2g sugar, 2g fiber, and 15g protein.


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