Gin Acosta


This is a pretty quick fix if you use frozen potatoes and pepper blend veggies. You can use fresh produce too if you wish.

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Stir fry a package shredded Simply Potatoes in a little olive oil and butter. Place in a 9x13 baking dish.
Add more olive oil to the skillet and cook up a chopped onion til tender. Add a package of defrosted red, green, yellow pepper and onion blend veggies, a little minced garlic, some sliced mushrooms and some S&P. If you like herbs add them at this point. I use Mrs. Dash’s Table Blend seasoning.
Add the veggie mixture to the potatoes, a handful of cheddar cheese and stir. Spread out evenly in the dish.
In a tall bowl with an electric hand mixer, mix 10 eggs, a half a cup of milk (evaporated milk makes it a little richer, but skim is fine), a couple dollops of lite sour cream, a spoonful of flour and a little more S&P. Beat til fully mixed and fluffy.
Pour the egg mixture on top of the veggie mixture. Sprinkle with a little more grated cheddar and pat down with the back of a spoon making sure the egg is settled down into the veggies.
Lay sliced fresh tomatoes on top and sprinkle a little shredded parmesan-Romano blend cheese on top of the tomatoes. Top with a few green onion slices for color.
Bake at 350 degrees for 40 minutes or until fully set.
TIP: As it cooks you can speed it along but pushing a knife down into the eggs to get the juices down inside the casserole where they will cook and the edges will not get too toasty.
Additions: Add chunky fresh salsa to the top if you like.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian