Roasted Red Pepper and Pesto Lettuce Wraps

1 tbsp (15 mL) olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 jar 300 mL Roasted, sliced red peppers, drained and diced
2 cups (500 mL) baby arugula, roughly chopped
1 cup (250 mL) Cheddar cheese, shredded
¼ cup (50 mL) basil pesto
8 eggs
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
1 head Bibb lettuce

Preheat oven to 350°F (180°C). Spray a 9 x 9-inch (22 x 22 cm) pan lined with parchment paper.

In a large non-stick fry pan, heat oil over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and sauté an additional 1-2 minutes until fragrant. Remove from heat.

In a large bowl, mix together peppers, arugula, cheese, and pesto until combined. Add in onion mixture and stir till combined. Transfer vegetable mixture to prepared pan.

In a medium bowl, whisk eggs, salt and pepper. Pour over vegetable mixture in prepared pan. Bake for 35-40 minutes or until toothpick inserted comes out clean. Remove from oven and cool slightly. Slice into 3-inch (8 cm) rectangles. Serve warm or cold wrapped in lettuce leaves.

Makes 4-6 servings.

Nutrients per serving:
Calories 201.3
Carbohydrate 3.1 g
Protein 11.3 g
Fat 16.1 g
Sodium 604.3 mg
Fibre 0.7 g