Western-Style Egg Pie
Number of servings : Prep time: Cooking time: 30 minutes Type of meal : | Main Courses | Main Courses
Number of servings :
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet : | Vegetarian
1 small yellow onion, coarsely chopped
1/2 medium sweet red pepper, cored, seeded, and coarsely chopped
30 mL (2 tbsp) olive oil
2 medium-size all-purpose potatoes, peeled and coarsely shredded
1 medium-size zucchini, coarsely shredded
125 mL (1/2 cup) frozen corn kernels, unthawed
4 large eggs
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) ground cumin
0.5 mL (1/8 tsp) each black pepper and chili powder
250 mL (1 cup) coarsely shredded Monterey Jack, Cheddar, or Muenster cheese (114 g/4 oz) (114 g/4 oz)
Mix the onion, red pepper, and oil in an ungreased 25 cm (10 in) microwave-safe pie plate, cover with wax paper, and microwave on High for 3 to 4 minutes or until the onion is glassy.
Stir in the potatoes, zucchini, and corn, cover with wax paper, and microwave on High for 8 minutes, stirring midway. Meanwhile, beat the eggs with the salt, cumin, black pepper, and chili powder until frothy.
When the vegetable mixture has microwaved for 8 minutes, add the egg mixture and the cheese and mix well. Cover with wax paper and microwave on Medium for 6 minutes; at the midway point, give the plate a half-turn. Remove the wax paper and microwave on Medium until the eggs look dry on top — 2 1/2 to 3 minutes more. Remove the pie from the microwave, cover again with wax paper, and let stand for 2 minutes before serving.
Imported on 2011-01-20 16:41:26 — Original ID:305