You just can’t go wrong with eggs! Eggs are versatile, healthy and can do magical things~~like be hard boiled, soft boiled with a runny yolk, be scrambled, fried from sunny side to over easy, medium, or hand, made into an omelet or poof up this skillet pie. Actually I wanted to create an ‘egg lasagna’ with this recipe, but the finicky little eggs wouldn’t cooperate with me!
The idea was to have ‘layers’ defined by the tortillas~~oh, well, what ended up happening was even better~~a dish that has layers of tasty eggliciousness!
Serves: 6
Preheat oven to 350
What you need:
9 tortillas—fajita size—about 5” diameter (divided)
Cooking spray
1 medium sized zucchini sliced into about ¼” rounds
8 eggs, beaten
1/3 cup half and half
1 tsp sea salt
½ tsp red chili flakes (divided)
2 banana peppers cut into ¼ to ½ inch rounds
1 to 1 ½ cups soft mozzarella slices (preferably the kind used for caprese salad)
½ green pepper cut into thin slices
What you do:
Coat the bottom and sides of a 10” cast iron skillet with cooking spray. Layer in 3 tortillas. Add the zucchini on top layering the round pieces.
Combine the eggs, half and half, salt, and ¼ teaspoon into a bowl and blend. Pour about one-third of the egg mixture blend over the zucchini. Add the next layer of three tortillas then layer around the banana peppers and the mozzarella. Pour another third of the egg mixture on top. Layer the final 3 torillas, the rest of the egg mixture, add the green pepper slices on top and sprinkle the remaining red chili flakes on top.
Cover with a lid (coat the inside of the lid with cooking spray to help with any sticking as the eggs are cooking). Bake in a preheated 350 oven 20 minutes then remove the lid (careful about any sticking to the inside of the lid). Bake another 20-25 minutes or until the top puffs up. The center of the pie should be fairly firm and a toothpick should come out clean.
Remove and let the pie rest/cool about 10 minutes before serving.
©alice d’antoni phillips www.allyskitchen.com
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