- 6
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 green onions, chopped
- 1/2 red bell pepper, cut into slivers
- 1 clove garlic, chopped
- 1 lb Yukon gold potatoes, thinly sliced
- 6 eggs
- 1/4 cup heavy cream
- Pinch of dried thyme and oregano
- 1/4 tsp salt
- Coarsely ground black pepper
- 1 cup (4 oz) grated Gruyere cheese
Preparation
Step 1
1. Preheat oven to 400 degrees
2. Place olive oil and butter in a heavy ovenproof skillet. Heat over medium heat until butter melts. Add green onions, bell pepper and garlic; sauté about 3 minutes. Scatter potatoes over all. Cover skillet and cook until potatoes are fork-tender, 10-12 minutes
3. Whisk together eggs, cream, thyme, oregano, salt and pepper. When potatoes are tender, pour egg mixture evenly over top of potatoes. Jiggle skillet slightly to make sure eggs run down between potatoes
4. Sprinkle cheese evenly over top of eggs. Place skillet in oven and bake 8-10 minutes, until eggs are soft-set and cheese is melted. Remove from oven. Let stand about 3 minutes. Cut into wedges and serve with slices of crusty bread and butter