Light, simple, and filling. Perfect for a Saturday morning breakfast!
PREP:15 mins
COOK:35 mins
TOTAL:50 mins
SERVINGS: 8
Ingredients
- 2 medium red bell peppers
- 1 1/4 cups extra-virgin olive oil
- Kosher salt
- 1 large onion, thinly sliced
- 1 1/2 lb. German Butterball potatoes (about 6), peeled, sliced 1/4″ thick
- 8 large eggs
Instructions
- Preheat oven to 400°. Place bell peppers on a rimmed baking sheet, drizzle with oil, and turn to coat. Season with salt. Roast peppers, turning every 5 minutes, until softened and skins look wrinkly and lightly blistered, 20–25 minutes. Let cool slightly. Peel and remove seeds from bell peppers, then cut flesh into ½”-thick slices. (You should have about 1 cup.)
Nutrition
SERVING: 4 servings CALORIES: 317kcal CARBS: 37 grams PROTEIN: 21 gra
