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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 10 large eggs 2 cup sharp Cheddar cheese, shredded (reserve 2 tablespoons for garnish) 1 cup fresh Parmesan Reggiano cheese, shredded (reserve 2 tablespoons for garnish) 8 ounces fresh Ricotta 1 cup scallions, finely chopped (reserve 2 tablespoons for garnish) ½ cup red bell pepper, finely chopped (reserve 8 slices for garnish) ¼ cup all-purpose flour, plus 2 tablespoons 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon Canola oil cooking spray 4 tablespoon sour cream Instructions: Preheat oven to 350º. Butter (or dust w/cooking spray) a 9” glass or ceramic pie pan and set aside. Beat eggs in a mixer at medium high speed for 8 to 10 minutes until light and fluffy (double in volume). Sift all of the flour, baking powder and salt in a small bowl and add to eggs. Mix on medium high speed for 2 minutes. Add cheeses, scallions and peppers and mix on low speed for 2 more minutes. Pour into greased pie pan and bake for 55 minutes. Remove from oven and let stand 5 minutes before serving. Slice like a pie and arrange each wedge on a plate. Garnish with sprinkles of Cheddar and Parmesan cheese, as well as chopped scallions. Place a sliced piece of red bell pepper on top of each wedge, sprinkle with parsley and add a dollop of sour cream at the edge of each wedge. Serve immediately. Excellent when served with German potato pancakes and a good breakfast sausage. |
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