Ingredients
Two medium to large red potatoes
Medium red onion
Olive Oil
Sun Dried Tomatoes (About 7 halves, or one fresh is ok)
Large Red Pepper
4 large eggs (I actually use a 8 oz. carton of Egg Beaters)
3 tablespoons skim milk
4 oz cheddar cheese, shreaded.
Optional adds
Cooked bacon (4 slices, crisp, crumbled)
Sour Cream (1/2 cup)
Preparation
Make sure you have a pan that is oven safe to start with. Preheat oven to 400F.
Shread potatoes and slice onions thin (do not dice.) Place olive oil in pan and brown on stovetop over medium heat to make a bottom crust.
Slice peppers into thin slices. Take dried tomatoes and boil in hot water for 3-4 minutes to soften. Slice into thin pieces.
Turn potatoes over once and add about 1/4 of cheddar cheese. Arrange red peppers and tomatoes over cheese and potatoes (and add cooked bacon.)
Lightly whip eggs and add milk. Whip for a bit until frothy. Pour all over pan contents evenly. Place in oven for 5-10 minutes.
Add remaining cheese once eggs have “puffed.” Cook for another 5-10 minutes until eggs are completely done. Set aside to cool for 5-10 minutes.
Serve warm. Cut like a pizza or pie, serve in wedges, using a pie server or spatula. (For an extra treat, place a dollop of sour cream next to the serving.)
