Adapted from a recipe in the “South Beach Diet Cookbook,” egg cake can be made in a shallow casserole dish or in muffin tins. It’s great for adults and is kosher for Passover, too!
1 red and/or green pepper, chopped
1 cup mushrooms, chopped
1 Tbsp olive oil or butter
2/3 cup shredded cheese (your favorite)
Salt & pepper to taste
1. Preheat oven to 425 degrees.
2. Sauté peppers and mushrooms in olive oil or butter.
3. Whisk the eggs and add to peppers and mushrooms. Add cheese and salt and pepper.
4. Pour into baking dish and place in oven for 10-15 minutes. Serve warm.
(You can make the recipe in advance, refrigerate it and reheat it when needed.)