Adapted from Everyday Food
\nServes 6<\/p>\n
12 large eggs
\nCoarse salt and ground pepper
\n1 tablespoon olive oil
\n1 red bell pepper, ribs and seeds removed, thinly sliced
\n1 green bell pepper, ribs and seeds removed, thinly sliced
\n1 medium red onion, halved and thinly sliced
\n2 ounces sharp cheddar cheese, shredded (1\/2 cup)
\n2 ounces pepperjack cheese, shredded (1\/2 cup)
\nThe smallest can of chipotles in adobo you can find<\/p>\n
1. Heat oven to 375 degrees F. Remove one chipotle pepper from can and
\nmince finely. In a medium bowl, whisk eggs with 1\/2 teaspoon salt and
\n1\/4 teaspoon pepper; add minced chipotle and set aside.
\n2. In a skillet, heat In a 10-inch nonstick skillet with a
\ntight-fitting lid, heat oil over medium-high. Add bell peppers, onion
\nand a little adobo sauce (optional: this will make it more spicy);
\nseason with salt to taste. Cook, stirring frequently, until softened,
\n6 to 8 minutes.
\n3. Grease an 8×8 or 7×11 baking dish liberally. Place cooked peppers
\nand onions in the bottom, top with most of cheese. Add eggs and place
\ndish in oven. After ten minutes, remove and top with remaining cheese.
\n4. Allow to cook until center is no longer jiggly, about 30 minutes.
\nIf edges get too brown, shield them with aluminum foil, leaving center
\nof dish uncovered. Slice and serve with salsa, black beans, tortillas,
\nand\/or salad.<\/p>\n
Note: Chipotle and adobo are both very strong and very spicy. If you
\nare hesitant about spice, do not add any adobo to the pepper\/onion
\nmixture, and perhaps don’t use an entire chipotle pepper in the eggs.
\nIt’s also advisable to wear gloves when handling the chipotle. If
\nthat’s not an option, wash your hands thoroughly and often, and don’t
\ntouch your eyes for the rest of the night.<\/p>\n
Another note: If you want to make this on your stovetop, you can. Make
\nsure you have a lid that fits tightly on your skillet and, once your
\nveggies are soft, add the eggs. Cook, stirring with a heat-proof
\nspatula or wooden spoon, for about a minute until eggs start to
\nthicken. Sprinkle cheese on top, cover, reduce heat to medium-low.
\nCook for 15 minutes. Allow to stand off heat, covered, for five
\nminutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Adapted from Everyday Food Serves 6 12 large eggs Coarse salt and ground pepper 1 tablespoon olive oil 1 red bell pepper, ribs and seeds removed, thinly sliced 1 green bell pepper, ribs and seeds removed, thinly sliced 1 medium red onion, halved and thinly sliced 2 ounces sharp cheddar cheese, shredded (1\/2 cup) 2 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/108"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=108"}],"version-history":[{"count":1,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/108\/revisions"}],"predecessor-version":[{"id":109,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/108\/revisions\/109"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}