Recipe By Chef John
Rating
Published Oct 4th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 434

This rustic egg pie was invented for late summer’s vegetable bounty.

Recipe Ingredients

  • 6 slices bacon or pancetta, chopped
  • 1 tablespoon olive oil
  • 1 ½ cups chopped hot and sweet peppers
  • salt and ground black pepper to taste
  • ½ teaspoon red pepper flakes, or more to taste
  • 1 ½ cups cubed cooked potatoes
  • 12 eggs, beaten
  • 2 ounces crumbled feta cheese

Cooking Directions

  1. 1 Place bacon and olive oil in a large skillet over medium heat. Cook until bacon is nearly crisp, 5 to 7 minutes. Add peppers; cook and stir over medium heat until softened, about 3 minutes. Remove from heat and drain excess grease from the pan. Season with salt, black pepper, and red pepper flakes; stir to combine.
  2. 2 Return pan to medium heat, add potatoes and stir until warmed through, about 2 minutes. Pour in eggs and slowly stir to form large, soft curds, about 5 minutes. Sprinkle feta cheese over the top and stir gently to incorporate.
  3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes.

Nutrition Facts

  • Calories 434
  • Carbohydrate 20 g
  • Cholesterol 585.7 mg
  • Fat 27.3 g
  • Fiber 2.1 g
  • Protein 28.3 g
  • Saturated Fat 9.2 g
  • Sodium 692.5 mg
  • Sugar 5.3 g

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Reviews

  1. I love
  2. Awesome and easy. I love that you can put anything you want in it.
  3. I used 8 slices of Turkey bacon since that is what I had on hand and fried it for 7 min in 1 tbsp. of olive oil. I used the long green peppers I think New Mexico Chiles instead of the peppers used in the video. Cooked the peppers for 5-6 minutes and I didn - Read more ...
  4. I've made this twice now the first time almost as directed. No feta so we used American(real cheese not cheese food) and doubled it for our large family. It got rave reviews from almost everyone my youngest thought it was weird to have hot peppers in eggs so refused it on principle lol. I made - Read more ...
  5. Don't overcook. Really good! replace the bacon with lots of vegetables!
  6. i followed this recipe to the letter except for the quantity of eggs it came out really well am pleased as punch.
  7. Excellent! Another winner from Chef John. I've used a variety of different vegetables and meats - whatever I had on hand. I also halved it for 2 servings. Thanks!
  8. Excellent try it!
  9. Substituted a dozen small eggs and some nonfat milk chicken sausage and fresh tomato or capers and it's still fabulous!
  10. This dish is quick, easy, and so so tasty! I omit the olive oil to cut back on the fat and calories; the veggies cook in the bacon grease just fine. This also reheats wonderfully for lunch the next day!
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