I am back with a Southwestern Brunch

Well, your ever-lovin green eyed chef is back from Eureka Springs and is well rested. I had a blast roaming among the hippie crowd looking at art and I even took some time to do a little fishing. I saw more wildlife then I have ever seen before.....I even found an old hummingbird feeder and got the thing up and running and damn if like 100 hummingbirds showed up all the time...........really kind of cool to see.

Anyway after a long drive back, i was really hungry so i made Roasted Red Pepper and Potato Egg Pie.

Ingredients
1 large red bell pepper, seeded and halved
1/2 cup evoo
2 medium Russet potatoes, peeled and halved, then thinly sliced across into half moons
1 small onion, halved, then very thinly sliced
1 small brown paper sack
8 large eggs, beaten
Salt and pepper


Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes.

While peppers are working, heat about 1/4 cup evoo in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.

Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve

The verdict..........well for starters the cats liked this.........but they have always had a very Pro-Egg stance, so no shock here. As for me, I thought this was a really flavorful dish, hearty, filling and the perfect dish when you are hungry yet wanting to stay healthy. The only thing I could see adding would maybe be sprinkling some cheese on top, like a Monterrey jack or Colby would work best.

Kudos to rachael on this one.

Until Tomorrow............