From: Woman's Day US
Yields:
10
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Cal/Serv:
279
"Sandy and her husband, Michael, went to Spain on vacation in 2007 and fell in love with this classic egg dish. It makes a satisfying breakfast or lunch, and an ideal dinner when paired with a green salad."
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Ingredients
- 2 Tbsp. olive oil
- 1 lb. Yukon gold potatoes
- Kosher salt and pepper
- 4 scallions
- 1 medium red pepper
- 2 clove garlic
- 1 tsp. crushed red pepper flakes
- 10 large eggs
- 1 cup sour cream
- 6 oz. extra-sharp Cheddar
- 1/2 cup grated Parmesan
Directions
- Step 1Heat oven to 375 degrees F. Lightly oil a 2-quart baking dish. Place the potatoes in a saucepan. Cover with cold water and bring to a boil. Add 1/2 teaspoon salt, reduce the heat and simmer until just tender, 5 to 7 minutes. Drain and set aside.
- Step 2Meanwhile, chop the white and light green parts of the scallions and thinly slice the dark green parts; keep separate.
- Step 3Heat 2 tablespoons oil in a large skillet over medium heat. Add the chopped scallion, red pepper, garlic, and crushed red pepper and cook, stirring, until the vegetables are just tender, 5 to 6 minutes. Add the potatoes and gently mix to combine. Transfer the vegetable mixture to the prepared baking dish.
- Step 4In a large bowl, whisk together the eggs and sour cream. Stir in the Cheddar, Parmesan, sliced scallion, and 1/2 teaspoon each salt and pepper. Pour the egg mixture over the vegetables and gently stir to distribute the ingredients.
- Step 5Bake until puffed, golden brown, and just set in the center, 35 to 40 minutes. Let rest for 10 minutes before serving.
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