By I made a picante omelet pie for the First Baptist Sunday-school class brunch Saturday. A baked egg pie with picante sauce, peppers, sausage, cheese.
The recipe is below.
Picante Omelet Pie
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Servings: 6
Ingredients
- 6 large eggs
- 1 cup picante sauce or chunky salsa
- 1/2 cup milk
- 1 cup shredded cheddar or Mexican blend cheese, divided
- 1/2 medium yellow onion, diced
- 1/2 green bell pepper, diced
- 1 tablespoon vegetable oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and black pepper to taste
- Sour cream and sliced green onions for serving (optional)
Instructions
- Preheat. Heat oven to 350°F. Lightly grease a 9-inch pie dish or oven-safe skillet and set aside.
- Sauté the vegetables. Warm the oil in a skillet over medium heat. Add the diced onion and bell pepper and cook 4–5 minutes, stirring occasionally, until softened and just beginning to brown at the edges. Remove from heat.
- Mix the filling. In a large bowl, whisk together the eggs, milk, picante sauce, garlic powder, cumin, salt, and pepper until fully combined. Stir in the sautéed vegetables and 3/4 cup of the shredded cheese.
- Fill and top. Pour the egg mixture into the prepared pie dish. Sprinkle the remaining 1/4 cup of cheese evenly over the top.
- Bake. Bake uncovered for 28–32 minutes, until the center is set and no longer jiggles when the dish is gently shaken. The top should be lightly golden.
- Rest and serve. Let the pie rest 5 minutes before slicing into 6 wedges. Serve with a dollop of sour cream and a scatter of green onions if you have them.
Nutrition (per serving)
Calories: 178 | Protein: 12g | Fat: 11g | Carbs: 7g | Fiber: 1g | Sodium: 390mg