• 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 3 cloves minced garlic
  • 2 teaspoons balsamic vinegar
  • 3 ounces chervil microgreens for egg
  • mixture
  • 1/2 ounces of chervil microgreens for
  • garnish
  • 7 large eggs
  • 1/4 cup butter
  • 3 tablespoons low-fat milk
  • 1/2 cup grated Parmesan cheese


  1. Place oven on low-broil. 
  2. Cut bell peppers in half, remove stem and clean out seeds. 
  3. Place inside sides down on baking sheet until outside skin in blackened. 
  4. Remove from oven and place cloth over the top of them and allow to cool for 10 minutes.
  5. Preheat oven to 400 degrees
  6. Using a knife and fingers, remove the skins on the peppers and cut lengthwise into thin stripes. Put peppers, garlic, balsamic, chervil, salt, and pepper into a bowl and mix well.
  7. Whisk together eggs, milk, and Parmesan cheese until frothy. Once combined add the pepper mixture.
  8. Put butter into the cast iron and heat up until it melts. Once melted add the egg mixture. Once the mixture begins to set, use a spatula to lift up the edges allowing egg mixture to run underneath.
  9. Let stand for 8-10 minutes.
  10. Once the bottom is set but the top is still unsettled, place in oven for final stage 6-8 minutes or whenever you see that the bottom and top has set.
  11. Remove from oven.
  12. Once cooled, invert it onto a plate and garnish with more chervil microgreens.