Four-Pepper Egg Casserole

Ingredients

• 2 tablespoons olive oil


• 2 large onions, sliced


• 1 each large green, sweet yellow, orange and red pepper, thinly sliced


• 3 garlic cloves, minced


• 2 teaspoons ground cumin


• 1 teaspoon salt


• 1 teaspoon ground coriander


• 1 teaspoon ground mustard


• 1/2 teaspoon pepper


• 1/4 teaspoon cayenne pepper


• 2 tablespoons all-purpose flour


• 4 large eggs


• 2 cups sour cream


• 1/2 cup minced fresh cilantro


• 2 cups shredded Monterey Jack cheese


• 1/4 teaspoon paprika

Directions

1. Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onions and peppers; cook and stir until tender. Add garlic and seasonings; cook 2 minutes longer. Remove from heat. Stir in flour until smooth. Transfer to a greased 11x7-in. baking dish.


2. In a large bowl, whisk eggs, sour cream, and cilantro. Pour over pepper mixture. Top with cheese; sprinkle with paprika. Bake, uncovered, 35-40 minutes or until center is set

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