This recipe is great for breakfast and for supper.
Start with 6-8 thinly slice russet potatoes (no skins). Lay them in the baking dish.
Pour 6 well beaten eggs over the potatoes. Add salt and pepper to your taste.
Slice up leeks and green peppers into a little bit smaller than bite-sized pieces.
Sprinkle on the chopped leeks and peppers. Can also add black olives or mushrooms.
Bake in a 375 degree oven for about 40 minutes.. until the eggs are cooked full and the potatoes are soft and golden.
Very tasty with breakfast sausage and fruit on the side.
Very quick and easy to make for busy weekend mornings. I have also been known to make this for a light Friday night supper.
This recipe is gluten free as well as vegetarian.