| 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.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”