| 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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