While you can roast the peppers on the gas burners of your stove, I prefer to cut out the stem end, remove the seeds and white ribs and roast outside on my gas grill. To me, this seems a faster way to roast peppers. You also need a 10-inch (6-cup pie plate). I didn’t think my Pyrex dishes were large enough, so I used a 2-quart Corningware dish.
The eggs are beaten until doubled in volume. This is followed by adding a mixture of flour, salt and baking powder and melted butter. Once those ingredients are mixed in, the diced roasted peppers and finely chopped scallions are stirred in. The mixture goes into a buttered dish and bakes for 30 to 35 minutes. At the same time, you can bake the Sweet and Spicy Bacon. The egg dish bakes for approximately 30-35 minutes and the bacon, roughly the same amount of time.
What a delicious breakfast. The eggs were light and fluffy. You can taste the cheddar and Parmesan cheeses and the richness from the whole milk ricotta. The smoky, sweetness from the roasted peppers added another layer of flavor. The seasonings on the bacon was fantastic, taking the bacon to a different flavor level. The bacon was seasoned with brown sugar, cayenne, and black pepper. By the way, it made for a fabulous BLT the other day.
For the fruit salad I used green grapes, strawberries, plums, peach and fresh orange segments. I would have used a kiwi, however, the selection at the food store was less than desirable looking. To keep the fruit from turning brown, I tossed the cut fruit with granulated sugar and orange juice. The recipe called for Grand Marnier or other orange liqueur, however, not knowing if my guests were on any medication, I left the liquor out. The fruit salad was a nice sweet addition.
Overall, my guests and I enjoyed the meal. If you’re having company this holiday season, I recommend these recipes for your guests.
