| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Chinese | Eastwest2 | 1 | servings |
INGREDIENTS
| Canola oil; to cook | ||
| 2 | Potatoes; peeled and diced 1/4-inch thick | |
| 2 | Lapchongs (Chinese sausages); sliced 1/8" thick | |
| 1 | lg | Red onion; julienned |
| 1 | Red bell pepper; julienned | |
| 6 | Scallions; sliced 1/8" thick | |
| 10 | lg | Eggs; beaten |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | c | Shredded Cheddar cheese |
INSTRUCTIONS
Preheat an oven to 350 degrees. Coat a large, hot oven-proof skillet (can be non-stick) with oil and saute potatoes, lapchong, onions and peppers for about 6 minutes. Add scallions and eggs and season. Stir around for 30 seconds, top with cheese then place in the oven. Bake for 20 minutes or until a knife inserted in the center comes out clean. If top is not brown and crusty, turn on broiler to brown the cheese, about 2 minutes. Let rest 3 minutes before slicing into pie wedges and serving. This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B29) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 1687 Calories (kcal); 119g Total Fat; (63% calories from fat); 116g Protein; 36g Carbohydrate; 2107mg Cholesterol; 1978mg Sodium Food Exchanges: 0 Grain(Starch); 16 Lean Meat; 5 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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