|45 g||red bell pepper|
|45 g||green bell pepper|
|150 ml||evaporated lowfat milk (e.g. Nestlé® Carnation Evaporated Lowfat 2% Milk)|
|90 g||light cheddar cheese (shredded, optional)|
|nonstick cooking spray|
Preheat oven to 190°C/350°F. Spray muffin tin with cooking spray. Chop bell pepper and spoon into each cup. Beat eggs and evaporated milk in large bowl. Season with salt and pepper.
Pour egg mixture into cups, filling each three-quarters of the way full. Sprinkle with cheese.
Bake at 190°C/350°F for approx. 20 min., rotating pan halfway through baking time. Serve immediately.