Whether you’re feeding your own family or hosting a large number of guests, this vegetarian egg and potato casserole is a huge brunch hit.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 tbsp Olive oil
- 1 Finely chopped small onion
- 1 Green pepper, diced
- 2 Medium russet potatoes, cut into small ½-inch cubes
- ¾ teaspoons Fine salt
- ¾ teaspoons Ground black pepper, divided
- 5 large eggs
- ½ cups Cheddar cheese, grated (optional)
Preparation
Preheat the oven to 350ºF. Lightly grease a 9 x 9 inch pan (or similar) and set aside.
In a large skillet, heat the olive oil over medium heat. Sauté the onions for 1 minute. Add green peppers, potatoes, ½ tsp salt and ½ tsp black pepper and continue to sauté for another 4 minutes until soft and tender. Transfer to the baking dish and spread evenly.
In a medium bowl, beat the eggs and the remaining salt and pepper. Pour the egg mixture evenly into the gratin dish. Sprinkle cheddar cheese on top (optional).
Bake for 35 to 40 minutes or until the eggs are cooked firm.
