From Sandi's Recipe File - Western Style Egg Pie

Presents

"Western Style Egg Pie"

Recipe Source:
November 1999 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

1 small yellow onion, coarsely chopped

1/2 medium sweet red pepper, cored, seeded and coarsely chopped

2 tablespoons olive oil

2 medium size all purpose potatoes, peeled and coarsely shredded

1 medium size zucchini, coarsely shredded

1/2 cup frozen corn kernels, unthawed

4 large eggs

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/8 teaspoon each black pepper and chili powder

1 cup coarsely shredded Monterey Jack, Cheddar, or Muenster cheese (4 ounces)

Preparation Instructions:

Mix the onion, red pepper and oil in an ungreased 10 inch microwave safe pie plate, cover with wax paper, and microwave on High for 3 to 4 minutes or until the onion is glassy. Stir in the potatoes, zucchini and corn, cover with wax paper, and microwave on High for 8 minutes, stirring midway. Meanwhile, beat the eggs with the salt, cumin, black pepper, and chili powder until frothy. When the vegetable mixture has microwaved for 8 minutes, add the egg mixture and the cheese and mix well. Cover with wax paper and microwave on Medium for 6 minutes; at the midway point, give the plate a half turn. Remove the wax paper and microwave on Medium until the eggs look dry on top - 2 1/2 to 3 minutes more. Remove the pie from the microwave, cover again with wax paper, and let stand for 2 minutes before serving. Serves 4.

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