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
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.
When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
Preheat oven to 350°F.
Sift together flour, salt, and baking powder into a small bowl.
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.
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.
Makes 6 servings.
Gourmet
November 2001
Print this recipe
Submitted 12/28/06.
Source:
Submitted By: Shauna F
THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS