It’s a good thing I’m not judged on the quality of my photos.
Especially dinnertime photos.
Make no mistake… I admire outstanding food photography as much as anyone. Having said that, though, I personally have neither the time nor the inclination to make each and every post look like it belongs in a magazine.
Sometimes, you just want to eat.
And so does the rest of your clan.
Three Cheese Baked Eggs with Roasted Peppers – adapted from Epicurious
- 1 1/2 onions, chopped
- 4 tablespoons unsalted butter
- 3 roasted red bell peppers
- 1/4 cup flour
- 2 tbs. cornmeal
- 3/4 teaspoon baking powder
- 9 large eggs
- 1 1/2 cups coarsely grated extra-sharp Cheddar (6 oz)
- 1 cup whole-milk ricotta (8 oz)
- 1 cup grated mozzarella
Preheat oven to 350°F.
In a large skillet, over medium heat, melt the butter. Add the onions and saute, stirring occasionally, until golden brown, about 10 minutes. Remove from heat and set aside while you prepare the filling.
Sift together flour 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 the flour mixture and cheeses and mix well at low speed, then stir in peppers. Pour the mixture into the skillet on top of the onions
Bake until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.