Egg and Potato Casserole

Name: Egg and Potato Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Christmas
Ingredients: 6 Eggs; 3/4 tsp Ground Black Pepper; 3/4 tsp Salt; 1 Tbsp Olive Oil; 1 Medium Green Capsicum (diced); 1 Medium Red Capsicum (diced); 1 Medium Yellow Capsicum (diced); 1 Onion; 2 Medium Russet Potatoes (cut into small 1.5 - 2cm cubes); 3/4 tsp Ground Black Pepper; 3/4 tsp Salt; 1 packet SmartChoice Shredded Cheese - Red & White Cheddar

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Level

-

Cooking

35 min

Preparation

10 min

Ingredients

Servings

Eggs (large)	6
Ground Black Pepper	³⁄₄ tsp
Salt	³⁄₄ tsp
Vegetable Mixture
Olive Oil	1 tbsp
Medium Green Capsicum (diced)	1
Medium Red Capsicum (diced)	1
Medium Yellow Capsicum (diced)	1
Onion (Small Brown, finely chopped)	1
Medium Russet Potatoes (cut into small 1.5 - 2cm cubes)	2
Ground Black Pepper	³⁄₄ tsp
Salt	³⁄₄ tsp
SmartChoice Shredded Cheese - Red & White Cheddar	1 packet

How to cook

Prepare the vegetable mixture

Preheat the oven to 180°C. Lightly grease a deep-pan casserole dish with butter and set aside.
Heat oil over medium heat in a large skillet. Sauté onions for 1 min, then add the capsicums, russet potatoes, ½ teaspoon of salt, ½ teaspoon black pepper and continue to do so for another 4 mins until the onions are lightly browned, soft and tender.
Transfer the vegetable mixture to the greased casserole dish. Ensure that it is spread out evenly.

Prepare and pour in the egg mixture to bake!

Beat the eggs together with the remaining salt and black pepper. Pour the egg mixture evenly over the vegetables in the casserole dish, then sprinkle the shredded cheese on top before baking.
Bake for 35 - 40 mins, or until the eggs appear to be firm and fully cooked and the cheese has melted nicely.