Prep 20 mins
Cook 1 hr
I've made this recipe several times and it's always one of the first ones I think about when we're having guests for breakfast or brunch. It's even simpler if you use the jarred roasted peppers. It's always been a hit.
- 3 medium red bell peppers
- 1⁄4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3⁄4 teaspoon baking powder
- 9 large eggs
- 3 tablespoons unsalted butter, melted
- 1 1⁄2 cups extra-sharp cheddar cheese, coarsely grated (6 ounces)
- 1 cup whole milk ricotta cheese (8 ounces)
- 1 cup parmigiano-reggiano cheese, grated (2 ounces)
- 3 scallions, finely chopped (1/2 cup)
- 2 scallions, slivered for garnish
- Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.
- Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
- Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
- Preheat oven to 350°F
- Sift together flour, salt, and baking powder into a small bowl.
- Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes.
- Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
- Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes.
- Let stand 5 minutes before serving.
I went the short-cut route and bought a jar of roasted red peppers to use in this dish. The flavors of the eggs, three cheeses, red peppers and scallions complimented each other wonderfully. The eggs were light and fluffy and had a wonderful browned "crust" that was delicious. We ate this for dinner tonight with a green salad. Thanks for a wonderful meal, lazyme!