Three-Cheese Baked Eggs with Roasted Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 45 min Start to finish: 1 1/2 hr Ingredients:
3 medium red bell peppers |
1/4 cup plus 2 tablespoons all-purpose flour |
1 teaspoon salt |
3/4 teaspoon baking powder |
9 large eggs |
3 tablespoons unsalted butter, melted |
1 1/2 cups coarsely grated extra-sharp cheddar (6 oz) |
1 cup whole-milk ricotta (8 oz) |
1 cup grated parmigiano-reggiano (2 oz) |
3 scallions, finely chopped (1/2 cup) |
garnish: thin slivers of scallion greens |
Directions:
1. Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
2. When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
3. Preheat oven to 350°F.
4. Sift together flour, salt, and baking powder into a small bowl.
5. Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
6. Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.
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