Sunday, September 13, 2009

Red Potato, Egg, Cheddar Casserole

This is really yummy. Good for dinner or breakfast. The roasted poblano pepper is key to the zing of the flavor. You can use any pepper or even zucchini but the poblano makes this dish really special.

Enjoy. Serves 2 - 4.

1 tsp olive oil
4 medium red potatoes 1/2" dice
4 scallions diced
1 poblano roasted, seeded and peeled, diced
1 cup grated Australian cheddar cheese (or sharp)
4 eggs
1/2 cup milk
1 Tspn Flour
1 tsp salt
fresh pepper
1/4 tsp paprika

Pre-heat over 350.
Oil 8" square baking dish. Add potatos, scallions, pepper and toss around a bit. Then cover with the cheese. Combine the eggs, milk, flour, salt, pepper and paprika - whisk until completely combined. Pour over the potatoes and veggies. Shake a bit to combine.

Bake uncovered for 40 - 45 minutes. The center should be baked through.

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