| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Eggs | 6 | Servings |
INGREDIENTS
| 4 | sl | Bacon |
| 1/2 | c | Chile pepper or green pepper; chopped |
| 1/4 | c | Onions; diced |
| 1 | Clove garlic; minced | |
| 1/4 | c | Chopped tomatoes |
| 1/2 | tb | Chives |
| 2 | tb | Butter |
| 1 | pn | White pepper |
| 1/2 | ts | Salt |
| 1 | c | Light cream or milk |
| 1/4 | c | Diced Swiss cheese |
| 6 | Eggs | |
| 4 | sl | Swiss cheese |
INSTRUCTIONS
In 9-inch iron skillet over low heat, cook bacon until crisp; add next 8 ingredients & cook until onion begins to turn golden. In bowl, combine cream, eggs & diced cheese. Empty contents of skillet into bowl, mix & let stand a few minutes while broiler heats. Put entire mixture in skillet & cook 10 minutes on top of stove over low heat. Break center of pie so liquid is exposed. Place pan under broiler until top turns golden brown. Remove & cover with cheese slices. Return to broiler a couple of minutes. Carefully turn pan onto large platter & tap bottom so pie slips out. Cut into 6 or 8 wedges. Serve with lemon wedge & parsley, accompanied by cinnamon toast & serve with a light white wine. LTC GEORGE J. RAUNAM From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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