Egg Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 Cup Olive Oil2 Medium Russet Potatoes. Peeled and halved, thin thinly sliced across into half moons.1 Small onion, halved and then thinly sliced2 roasted red peppers10 Large Eggs, Beaten1tsp salt1tsp pepper
Heat 1/4 cup olive oil in a 10-12in skillet with oven proof handle over medium-high heat.
Add sliced potatoes and fry until tender, about 5 minutes.
Add onions and cook about 5 minutes more.
Remove potatoes and onions to a bowl with a slotted spoon. wipe out pan and return to heat.
Reduce heat to medium add remaining olive oil and turn broiler on high.
Add sliced red peppers to onion and potatoes. Season beaten eggs with salt and pepper then add cook veggies to eggs.
add egg mixture to pan and cook until eggs settle and brown on the bottom. Transfer to broiler and allow pie to brown and puff up.
Slide pie onto serving plate and cut into 8 wedges and serve.
Makes 8 1-2 inch wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user MJHOWEN492.
Add sliced potatoes and fry until tender, about 5 minutes.
Add onions and cook about 5 minutes more.
Remove potatoes and onions to a bowl with a slotted spoon. wipe out pan and return to heat.
Reduce heat to medium add remaining olive oil and turn broiler on high.
Add sliced red peppers to onion and potatoes. Season beaten eggs with salt and pepper then add cook veggies to eggs.
add egg mixture to pan and cook until eggs settle and brown on the bottom. Transfer to broiler and allow pie to brown and puff up.
Slide pie onto serving plate and cut into 8 wedges and serve.
Makes 8 1-2 inch wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user MJHOWEN492.
Nutritional Info Amount Per Serving
- Calories: 188.1
- Total Fat: 13.6 g
- Cholesterol: 0.0 mg
- Sodium: 309.3 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 1.4 g
- Protein: 5.0 g
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