| 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
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