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Ingredients
2 tbsp extra-virgin olive oil
1 pound / 400 gm potatoes, scrubbed and chopped
1 large orange bell pepper, chopped
1 medium onion, chopped
¼ cup water
2 cups cherry tomatoes, halved
3 medium cloves garlic, minced
1 tsp ground pepper, divided
¾ tsp salt, divided
12 large eggs
1 cup half-and-half
1½ cups shredded havarti cheese, divided OR young Gouda cheese
2 tbsp sliced fresh chives
Preparations
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chopped potatoes, bell pepper and onion; cook, stirring occasionally, until the potatoes are lightly charred and the pepper is softened, about 10 minutes. Reduce heat to medium-low. Add ¼ cup water and cover with a tight-fitting lid. Cook, undisturbed, until the potatoes are fork-tender, about 3 minutes. Stir in halved tomatoes, minced garlic, ½ teaspoon pepper and ¼ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool slightly, about 4 minutes.
Meanwhile, whisk 12 eggs, 1 cup half-and-half and the remaining ½ teaspoon each pepper and salt in a large bowl until smooth.
Transfer the vegetable mixture to the prepared baking dish; spread in an even layer. Sprinkle with ¾ cup cheese. Pour the egg mixture over the vegetables and gently stir to combine. Sprinkle with the remaining ¾ cup cheese. Cover tightly with foil and bake until the eggs are set around the edges, about 45 minutes. Carefully remove the foil and continue baking until the center is set, about 15 minutes more. Sprinkle with 2 tablespoons chives.
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