| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | California | 4 | Servings | |
INGREDIENTS
| 2 | lg | Boiling potatoes (about 1 |
| Lb) | ||
| 1 | sm | Onion |
| 1 | Red bell pepper | |
| 1 | Green bell pepper | |
| 1 | bn | Basil (15 to 20 large |
| Leaves) | ||
| 1 | tb | Olive oil |
| 5 | Eggs | |
| 3/4 | ts | Salt |
| 1/2 | ts | Fresh ground pepper |
| 2 | tb | Grated Parmesan cheese |
| (optional) |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Oil a 9-inch-round, 2-inch-deep baking dish. Wash and quarter potatoes, and place in a small saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 12 minutes. Remove potatoes from pan, cool, and slice into 1/4-inch-thick rounds. 2. Peel onion, and slice into 1/4-inch-thick strips. Seed bell peppers and slice into 1/4-inch-thick strips. Slice basil into thin strips. 3. Heat olive oil in a large saute pan, and cook onion and peppers for 8 to 10 minutes over medium heat. Add potatoes and basil and cook 1 minute more. 4. Beat eggs with salt and pepper in a large bowl. Add onion-pepper-potato mixture. Mix well and pour into prepared pan. Sprinkle with cheese (if used), and bake until top is dry and lightly golden (45 to 50 minutes). Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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