“This recipe has a delicious combination of ingredients. Amazing when there are leftover cooked vegetables, this is a great dish to make! VIDEO https://www.youtube.com/watch?v=mPBqLG6M9jw”
READY IN:
45mins
YIELD:
8 slices
UNITS:
US
IngredientsNutrition
12 eggs
1⁄4 cupsour cream
1⁄2 tablespoonitalian seasoning
1 teaspoonhot paprika
1 teaspoonsea salt, divided
1⁄2 teaspoonblack pepper (to taste)
5 ouncesgoat cheese, crumbled and divided
1 tablespoonolive oil
1 1⁄2 cupspancetta, chopped
2 cupsleeks, washed and chopped
1⁄2 cupred pepper, chopped
1⁄2 cupyellow pepper, chopped
1⁄2 cuppoblano pepper, chopped
10 asparagus (cut into 1 inch long)
2 garlic cloves, pressed
2 cupspotatoes (cooked and cubed)
1⁄2 teaspoonhot sauce (to taste)
1⁄8 teaspoonsmoked paprika, sprinkled on top
Directions
Preheat oven to 350ºF. In a large bowl, combine eggs, sour cream, Italian seasoning, hot paprika, sea salt and freshly ground black pepper; whisk until well blended. Add 2/3 goat cheese, whisk and set aside.
In a 12-inch cast iron over medium heat, add oil and when hot, add pancetta. Cook until it starts to crisp, 6 to 7 minutes; transfer to a plate lined with paper towel. Return skillet to burner and add leeks; sauté for 2 minutes. Add peppers and add a pinch of sea salt; cook for 3 minutes. Throw in asparagus and cook just enough to remove bitterness about 2 minutes. Return pancetta then add garlic; sauté for 1 minute. Add potato cubes until gently stir. Add a few splashes of hot sauce, stir and cook until potatoes are heated through, about 2 minutes.
Turn off the heat and whisk egg mixture before pouring in the vegetable mixture; stir to blend. Drop the remaining cheese on top and sprinkle with smoked paprika. One to two minutes later when the outside edges start to thicken, transfer to preheated oven.Cook until eggs are puffy but center jiggles a little, about 10 to 13 minutes. Turn broil on and cook for 1 to 2 minutes. Remove from the heat to cool off, about 15 minutes. Makes 8 servings.
