Ingredients
2
ounces cold cream cheese, cut into 16 pieces
6
large eggs
¼
cup heavy cream
½
teaspoon kosher salt
½
teaspoon red-pepper flakes
¼
teaspoon black pepper
1
tablespoon extra-virgin olive oil
½
medium yellow onion, diced
½
medium bell pepper (preferably red), trimmed, seeded and diced
2
garlic cloves, minced
1
jalapeño, diced
1
(4-ounce) jar pimiento peppers, diced
1
cup shredded sharp Cheddar
2
tablespoons finely chopped chives
Preparation
- Heat oven to 400 degrees. Place the cream cheese pieces in the freezer.
- In a medium bowl, whisk together the eggs, cream, salt, red-pepper flakes and black pepper until combined.
- Add the olive oil, onion, bell pepper, garlic and jalapeño to a 10-inch cast-iron skillet and sauté over medium heat until softened, about 8 minutes. Stir in the pimiento peppers, reserving their liquid. Turn off the heat. Add the reserved pimiento liquid (about ⅓ cup) to the eggs and whisk to combine.
- Spread the cooked vegetables in an even layer in the skillet. Sprinkle the Cheddar, chives and chilled cream cheese over the vegetables. Pour the egg mixture on top.
- Bake until the eggs are set, 13 to 15 minutes. Remove from the oven, and let cool slightly before serving warm or at room temperature.