Olive Oil
1-1/2 Cups (about 7oz.) Fresh Sweet Pepper Strips OR 2 cups of shredded potatoes.
7 eggs
½ cup water
1-1/2 teaspoons Cajun or Creole seasoning
1 can (15 oz.) smoked Salmon, or if you’re in a hurry canned drained and chunked
1 cup (4oz.) shredded Colby-Jack or Mexican Cheese Blend, divided (3/4 cup & ¼ cup)
1-1/2 Cups (about 7oz.) Fresh Sweet Pepper Strips OR 2 cups of shredded potatoes.
7 eggs
½ cup water
1-1/2 teaspoons Cajun or Creole seasoning
1 can (15 oz.) smoked Salmon, or if you’re in a hurry canned drained and chunked
1 cup (4oz.) shredded Colby-Jack or Mexican Cheese Blend, divided (3/4 cup & ¼ cup)
DIRECTIONS:
Preheat oven to 400 F. Coat 9-inch baking dish with Olive Oil. Pre-bake fresh peppers in oven about 12 minutes. Drain or pat peppers dry. Transfer peppers to baking dish. Beat together eggs, water and seasoning. Stir in salmon and ¾ cup cheese. Pour egg mixture over peppers. Top with remaining ¼ cup cheese. Bake 18 to 20 minutes, until puffed and golden.
Option: Substitute 2 cups of shredded potatoes. Bake for 20-25 minutes.