In Traditional Chinese medicine, eggs are thought to tonify blood, yin, and jing (our essence) – as well as help regulate blood circulation. Because of their medicinal properties, eggs can be extremely helpful in restoring the body and strengthening reproductive health.
This recipe is a staple in my house – and bonus, it freezes well! The ingredients listed below are a great way to use holiday leftovers, but you can use whatever combination of protein and veggies you like. I have used chicken and broccoli, added spinach, chorizo instead of ham, and even ground beef made with taco seasoning. I usually serve with avocado, salsa, and sour cream. Feel free to get creative! (You will not miss the crust at all.)
- 2 Tbsp butter
- ½ cup ham, cubed
- 1 med red bell pepper, chopped
- 1 med green bell pepper, chopped
- 1 cup shredded cheddar cheese
- 10 large eggs
- ½ cup heavy cream
- ¾ tsp salt
- ½ tsp black pepper
- Preheat oven to 350 degrees. Grease a pie pan or 9 by 13-inch baking dish.
- Melt butter in a large skillet over med heat. Add diced ham and cook until brown and crispy.
- Add chopped peppers and cook until tender.
- Spread the ham and vegetables in the pie pan or baking dish and cover with half of the cheese.
- In a large bowl, whisk together the eggs, cream, salt, and pepper.
- Pour the egg mixture over the ham and peppers and sprinkle remaining cheese on top.
- Bake for 35-40 minutes until done in the center. Allow to cool for several minutes before serving.
Recipe by Deb