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Roasted Red Pepper Parmesan Baked Eggs

By pickypalate · From Open Recipes · 3 ingredients
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Roasted Red Pepper Parmesan Baked Eggs

Why it works: Pepper and parmesan cheese are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 5,322 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Roasted Red Pepper Parmesan Baked Eggs

1 Serving

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

194Calories
16 gProtein
13 gFat
3 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Parmesan Cheese1 oz (28g)110
Egg1 large egg (50g)78
Pepper1 tsp ground (2.3g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By pickypalate. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs