Temps de cuisson: 1 1/2 hour Portions: 6
3 Sliced Red Potatoes with skins
1 Sliced Red Pepper
1 Sliced Yellow Pepper
1 Sliced in crescent Large Onion
7 Large Eggs
8 oz Cottage Cheese
4 oz Soft Goat Cheese
1 1/2 teaspoon Marjoram dried
1 1/2 teaspoon Dill dried
1 teaspoon Rosemary dried
1/2 teaspoon Sage dried
2 tablespoons Olive Oil
Slice Vegetables and saute potatoes first for 10 minutes, then add onions and peppers for an additional 15 minutes.
Add all dried herbs except the dill, toss in pan, put lid on, turn off heat, and let sit.
In a separate bowl add eggs, cottage cheese and dil and whisk.
Butter 8 inch pie plate and arrange the vegetables in the bottom leaving five pepper rings out. Evenly divide the goat cheese on top of the vegetables in small clumps. Add the egg mixture to the pie plate covering the vegetables and cheese and then dress the top in a decorative way with the leftover pepper slices. You can then refrigerate and bake in the morning or bake immediately.
Set the oven at 350 degrees and bake 25-40 minutes. The egg should be mostly set before taking it out of the oven. You can then reheat when you want to serve or you can put a lid on the top of it to allow it to cool down finish setting. This can be served with a small salad for a brunch or a hearty bread and baked goods for breakfast.