Recipe Farmhouse Kitchen

I made this dish for the Farm Academy’s visit last week.  Since we had poblanos in last week’s box that is what I used, but the Lunchbox Peppers would be sweeter and you don’t have to peel any skin off after roasting.  It was a great way to use many items for the box and it fed a lot of people.

2 TB Olive Oil

1 or 2 Onions, diced

1 or 2 cloves Garlic, minced

1 lb Potatoes, washed well, small diced, then boiled until tender 

2 Zucchini, diced

1 cup Water or Eatwell Chicken Stock

Lunchbox Peppers, roasted whole

Red Slicers, bottom cut off, halved and roasted

1 tsp Cumin

1 tsp Smoke Paprika

Salt and Pepper to taste

Cayenne or Chili Flakes to taste

8 Eggs, well beaten

1 1/2 cups Cream or Half & Half

8 oz grated Monterey Jack Cheese


Preheat oven to 425 F.  Wash peppers, dry and put on a baking sheet, then into preheated oven. Roast until blistering on the top side, flip over and roast until it begins to blister a bit. Set peppers aside and allow to cool. Roast tomatoes for at least 20 minutes until nice and soft. Meanwhile, heat oil in a large skillet. Sauté onions over medium heat until soft, but not browned. Add garlic and mix well, sauté for 1- 2 minutes. Add the water, potatoes, and spices, mix well and cook about 8 minutes.  Then add zucchini and cook with a lid on until tender. Meanwhile. remove pepper tops and slice in half lengthwise.  In a deeper casserole dish or soufflé bowl, put one layer of roasted tomatoes all over the bottom.  Then add the potato/zucchini mix.  Top with the pepper halves. Sprinkle on 1/2 the cheese.  Mix the cream and eggs together, then pour over the casserole.  Pop into the oven at 350 and bake about 30 to 40 minutes. Top with the remaining cheese and bake until there is no runny egg when tested with a knife.